Scallions and apples take front seat in Cincinnati chef Todd Kelly's kimchi, Korea's beloved spicy and funky condiment staple. Kelly likes to use this as a base recipe, and he'll often add turnip, mustard or radish greens if they're in abundance, making this recipe a perfect way to use up all those winter CSA vegetables. This recipe works all year long and is particularly delicious with ramps in the spring.
The four-day fermentation time is only the beginning, as Kelly recommends letting it sit in the fridge at least 1 week before eating, resulting in a rich, deeply flavored kimchi loaded with salty umami and a crisp texture. The longer it sits, the more sour and funky it will become.
Look to your local Korean or Asian market for the salted and fermented shrimp, sold in a clear bottle. If you have trouble finding it, simply substitute fish sauce.
To learn more, read "Todd Kelly's Secret Weapon."
Scallion-Apple Kimchi
Recipe adapted from Todd Kelly, Orchids at Palm Court, Cincinnati, OHYield: 6 cups scallion-apple kimchi
Prep Time: 40 minutes, plus 4 days fermenting time
Cook Time: N/A
Total Time: 40 minutes, plus 4 days fermenting time
Ingredients
1 pound green onions, trimmed and cut into thirds (7 cups trimmed scallions)
8 ounces daikon radish, julienned (2 cups julienned daikon)
1 pound red apples—peeled, cored and quartered (2 medium apples)
1 garlic head, peeled and cloves separated
3-inch piece ginger
½ cup gochujang
¼ cup soy sauce
¼ cup sugar
2 tablespoons fish sauce
2 tablespoons salted fermented shrimp (saeujeot)
1 tablespoon kosher salt
Directions
1. In a large mixing bowl, combine the green onions and daikon, and set aside. In the bowl of a food processor, add the remaining ingredients and purée to a paste. Wearing gloves, add the paste to the green onions and gently massage into the greens, gently crushing them to help release their juices.
2. Place the mixture in a 1-gallon fermentation glass jar, pressing the contents down and eliminating any air pockets. Cover with cheesecloth and store in a cool, dark place for 4 days, occasionally removing the cheesecloth to pack down and submerge the contents of the jar in its own liquid. After 4 days, affix tight-fitting lid and store in the fridge for a minimum of 1 week and up to a few months.
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