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Cucumber, Brussel Sprout & Apple Kimchi Dish

Cucumber
Kimchi

Cucumber, Brussel Sprout & Apple Kimchi

Prep Time 45 min Cook Time 48 hrs Makes approx. 8 cups

Ingredients

Seedless Cucumber
  1. 4 -  Cucumbers peeled, seeded, grated
  2. 2 lb  (1 kg) - Brussel Sprouts peeled, thinly sliced
  3. 3  -  Apples - peeled, cored & grated
  4. ¼ cup (60 ml) - Kosher Salt
  5. 1 ½ cup (375 ml)  - Water
  6. ¼ cup (60 ml)   -  Rice Flour
  7. 2 tbsp (30 ml) - Sugar
  8. 2 - Carrots- peeled & grated
  9. 2 - Garlic Cloves - minced
  10. 2 oz pc (60 gm) - Ginger- peeled & fine grated
  11. 2 tbsp (30 ml) - Korean Chili Flakes
  12. ¼ cup (60 ml) - Fish Sauce
  13. ¼ cup ( 60 ml) - Rice Wine Vinegar

Instructions

In a large strainer, toss the brussel sprouts, cucumber and apple with salt. Let stand at room temperature for 30 mins, rinse and transfer to a large bowl.

 

In a medium pot over low heat combine the water, rice flour and sugar and bring to a simmer, stirring constantly until thick. Remove from the heat and let cool.

 

In a food processor combine the grated carrot, garlic, ginger, chili flakes, fish sauce and rice vinegar and process into a chunky paste. Fold this mixture into the flour mixture until well combined.

 

Now combine your paste with the vegetable mixture and mix thoroughly. Transfer into a large glass jar or an air tight container with a tight fitting lid. Let stand at room temperature for 48 hour and then refrigerate.