Apple Kimchi, or Sagwa Kimchi, is a delightful fusion of sweet, sour, and spicy flavors. This quick-fermenting kimchi combines crisp apples, honey, and Gutbasket Kimchi Paste for a refreshing probiotic boost. Lightly tangy with a hint of sweetness, it’s a perfect beginner-friendly ferment that adds a bright twist to your gut health routine — ideal as a side, salad topping, or snack on its own.
Ingredients (for a 2L Fermentation Jar)
- 600 g apples (about 4½ cups), chopped into cubes with skin on
- 30 g green onion (¼ cup, chopped)
- 2 tbsp honey
- 2 tsp sea salt (5 g)
- 1 tbsp Gutbasket Kimchi Paste
Get the Gutbasket Kimchi Paste here — a ready-to-use blend made with authentic Korean chili and natural ingredients for perfect fermentation results.
Instructions
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Salt the Apples
Mix the chopped apples with sea salt and let them sit for 15–20 minutes to draw out excess moisture. -
Prepare the Mix
Add green onions, honey, and Gutbasket Kimchi Paste to the salted apples. Mix well until evenly coated. -
Pack the Jar
Transfer the mixture into a clean 1L fermentation jar. Press down gently to release natural juices and eliminate air pockets. -
Submerge and Seal
Add a glass weight on top to keep the apples submerged. If needed, prepare a light brine (1 cup water + 1 tsp salt) and pour just enough to cover the weights. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Seal the jar with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. -
Ferment for 3 Days
Place the jar at room temperature (20–25°C) for 3 days. You’ll notice gentle bubbling and a subtle tangy aroma as it ferments. -
Taste and Transfer
Taste after Day 3 — once it’s pleasantly tangy, close with a storage lid and move to the refrigerator. -
Chill and Enjoy
Serve chilled and consume within 2 months for the best crunch and flavor.
Tips & Notes
- Quick Ferment: Apple Kimchi ferments faster due to its natural sugars — refrigerate after Day 3.
- Headspace: Always leave 2 inches at the top to prevent overflow.
- Submersion: Ensure all apple pieces remain under the brine.
- Overflow Tip: Place the jar on a tray during fermentation to catch any spillover.
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Storage: The flavor matures over time — enjoy fresh for sweetness or aged for tang.
Final Thoughts
Apple Kimchi is a playful twist on the classic ferment — mildly sweet, lightly spicy, and bursting with probiotics. It’s a great way to introduce fermented foods into your diet while keeping flavors bright and refreshing.
