Easy Apple Kimchi Recipe for a Quick Crisp Side Dish

Apple Kimchi anyone?

I have to be honest, when I first heard about apple kimchi, I was skeptical. Kimchi without cabbage? Really? But then my little dwarf Fuji apple tree went absolutely wild this fall and I found myself with a bushel of apples and no more batch of applesauce or pie in sight. I needed something new, and fast. That’s when I remembered seeing a post on the Korean internet (I have a habit of tumbling down Korean food rabbit holes after 10 p.m.) raving about a quick, crisp apple kimchi. I figured, why not? I tested it, tweaked it, tested it again, and let a batch hang out in the fridge to see how the flavors evolved over a few days. And now I can honestly say this easy apple kimchi tastes just like the real thing, only crunchier, sweeter, and ridiculously simple to whip up.

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This recipe was developed using those sweet Fuji apples from my tree, but Honeycrisp works just as beautifully. The key is using thin skinned, organic apples so you can skip peeling entirely (one less step, hooray!). Whether you’re a total beginner at Korean food or a seasoned kimchi lover looking for a fresh twist, this dish delivers big flavor with almost zero fuss. It’s bright, spicy, and just a little funky in the best way.

No Pre Salting and pickling needed For this Kimchi

Traditional napa cabbage kimchi usually requires a pre salting step to draw out moisture and begin the fermentation dance. Not here! Since we’re working with fresh, crisp apples and not aiming for a long aged ferment, you can skip that whole salting, and rinsing routine. This means you go from cutting board to table in about 20 minutes flat. The trade off? Your apple kimchi won’t last for months in the fridge like fully fermented cabbage kimchi, apples will shrivel a bit and soften over the following days, but honestly, it’s so good you won’t have it around that long anyway. Just plan to eat it within a couple of weeks for the best texture.

Apple Kimchi is ready to be eaten right away and be GOOD for a week or so.

Here’s the cool part: this is a geotjeori (겉절이) style kimchi, which means it’s meant to be eaten fresh, right after mixing. I was genuinely surprised how delicious it was immediately, the sweet apple crunch against the spicy gochugaru paste felt like a tiny revelation. Over the next few days in the fridge, the flavors become more mellow and well melded, losing a little of that raw garlic bite but gaining a deeper, almost caramelized warmth. It stays fantastic for about a week, maybe 10 days, before the apples lose their crispness. But trust me, you’ll be spooning it directly from the container before that ever becomes an issue.

Ingredients

Let’s talk about what goes into this easy apple kimchi, because the right ingredients truly make the difference between “hmm, interesting” and “wow, I need to make this again tomorrow.”

• Apples: You want thin skinned, sweet tart varieties like Fuji or Honeycrisp. They hold their shape beautifully and have natural sweetness that balances the spice. Granny Smiths are a bit too tart and their skin tends to be thicker, so you’d need to peel them (and they still might not play as nicely). A viewer once commented they love using half Granny Smith and half Fuji for an extra tang, so if you have both, give it a try!
• Korean solar sea salt (cheonilyeom): Please use this if you can. It has a clean, briny minerality that regular table salt just doesn’t match. Both fine and coarse granules work; if you can find 3 year aged salt, even better. A little goes a long way.
• Gochugaru (Korean red chili powder): This is non negotiable. Look for coarse gochugaru made specifically for kimchi, the packaging often says 김장용 or 김치용. Fine powder is meant for gochujang or mul kimchi, and it will make your apple kimchi pasty instead of beautifully coated. The right chili powder gives you that signature Korean red hue and a gentle, fruity heat.
• Anchovy sauce (myeolchi aekjeot) or fish sauce: This is your umami bomb. If you’re vegetarian, you can use a dash of soy sauce or just leave it out, but that briny depth really completes the flavor.
• Garlic and ginger: Fresh, please. Chop the garlic; grate the ginger for no stringy surprises.
• Green plum syrup (maesil cheong): A little fruity, tangy sweetness that brightens everything. If you don’t have it, you can substitute a small sprinkle of sugar (just a pinch!) and maybe a tiny splash of rice vinegar, but the syrup is worth hunting down online or at a Korean market.
• Green onions and yellow onion: For savory crunch and a hint of sharpness.

The method couldn’t be easier. Wash, core, and cut the apples into bite size chunks (no peeling if they’re thin skinned and organic). Cut the yellow onion into 3/4 inch cubes and the green onions into 1.5 inch pieces. In a big bowl, toss apples, onions, and green onions with the sea salt. Then sprinkle on the gochugaru and toss again until everything is coated in that gorgeous red. Finally, add the garlic, ginger, fish sauce, and plum syrup, and gently mix. That’s it! Eat right away or stash in the fridge and watch the flavors get even better over the next few days.

Jump to:

• Apple Kimchi anyone?
• No Pre Salting and pickling needed For this Kimchi
• Apple Kimchi is ready to be eaten right away and be GOOD for a week or so.
• Ingredients
• Tips and Serving Suggestions
• Step by Step Instructions for Apple Kimchi
• Ingredients
• Frequently Asked Questions
• What is apple kimchi?
• Can you eat apple kimchi right after making it?
• What type of apples are best for apple kimchi?
• Does apple kimchi need to be fermented?
• How long does apple kimchi last in the refrigerator?
• What dishes go well with apple kimchi?
• Apple Kimchi
• Ingredients
• Instructions
• Last Step:
• Nutrition
• Did you make this recipe?

Tips and Serving Suggestions

Because this is a very light tasting kimchi, all sweet tart apple and gentle spice, it plays well with traditional Korean meals and also slides right onto a fusion holiday table. I’m writing this the week before Thanksgiving, and I can already picture a little bowl of this apple kimchi next to roast turkey, slices of juicy ham, or even a simple roast chicken. The crisp, sweet heat cuts through rich, savory foods in the most wonderful way. It’s also brilliant with grilled fish or a simple rice bowl.

“I think I made this for the 20th time and I love it!! I use 1/2 granny smith apples and 1/2 Fuji and it adds a great tang to the Kimchi.”, a happy viewer of the original recipe

Storage: As I mentioned, refrigerate right away in an airtight container. It’s best within a week, and absolutely stellar in those first 3 to 4 days when the apples are still crunchy. After about 10 days, the texture softens (still tasty, just less crisp).

Sweetness control: This is the one thing to watch. I made one batch with extremely sweet Fuji apples and added about 1.5 teaspoons of plum syrup, fresh from the bowl it was a tad too sweet for my taste. Another batch with Honeycrisp and just 1 teaspoon of syrup was absolutely perfect. Let your apples guide you: if they’re super sweet and candy like, stick to 1 teaspoon. If they’re a little tart, you can push it closer to 2 teaspoons. Start small and taste as you go (yes, it’s safe to taste raw; there’s no meat here).

For a deeper dive into kimchi flavors, you might enjoy reading about what kimchi tastes like. It’ll help you understand why this fresh apple version is such a delightful departure from the funky, fermented classic while still hitting those craveable notes.

Step by Step Instructions for Apple Kimchi

Ready to make your own? This no cook apple kimchi comes together in about 20 minutes total and generously serves 10 people as a side. All you need is a large bowl, a cutting board, and a little enthusiasm. Here’s the complete breakdown, right from the recipe card I trust after many test batches.

Ingredients

• 2 lb Fuji apples (Honeycrisp also work well)
• 1/2 each yellow onion
• 4 each green onions
• 1/2 Tbsp Korean solar sea salt (cheonilyeom)
• 2.5 Tbsp Korean chili powder (Gochugaru)
• 1 Tbsp anchovy sauce or fish sauce
• 1 Tbsp garlic, chopped
• 0.25 tsp ginger, grated or chopped fine
• 1 tsp green plum syrup (maesil cheong), or a sprinkle of sugar

Steps:

1. Wash, core, and cut the apples into bite size pieces. I usually cut each apple into quarters, then each quarter into smaller chunks. No need to peel if using thin skinned, organic apples.
2. Cut the yellow onion into 3/4 inch cubes. Cut the green onions into 1.5 inch length pieces.
3. Chop the garlic and grate the ginger (or chop it very fine so you don’t bite into a big chunk).
4. In a large bowl, add the apples, onions, and green onions. Sprinkle the Korean solar sea salt over them and toss well.
5. Sprinkle the red chili powder (gochugaru) over the apple mixture and toss again until everything is evenly coated.
6. Add the garlic, ginger, fish sauce, and plum syrup, then gently mix everything until every apple piece is glistening and red.
7. That’s it! Eat it right away or refrigerate and enjoy over the next few days as it mellows and the flavors marry.

Nutrition per serving (approximate):

Nutrient	Amount
Calories	56 kcal
Carbohydrates	14 g
Protein	1 g
Fat	0.4 g
Saturated Fat	0.1 g
Fiber	3 g
Sugar	10 g
Sodium	170 mg

Frequently Asked Questions

Apple kimchi is a quick, no fermentation Korean style kimchi made with fresh apple chunks instead of napa cabbage. It is tossed with gochugaru, fish sauce, garlic, ginger, and green plum syrup, then eaten immediately or after a short rest in the refrigerator. It is a type of geotjeori (fresh kimchi).

“,”visible”:true},{“id”:”faq question 1783997257706 1″,”title”:”Can you eat apple kimchi right after making it?”,”content”:”

Yes, this recipe is ready to eat immediately after mixing. It is a geotjeori style that does not require fermentation. The flavors will continue to meld and deepen over the next few days if refrigerated.

“,”visible”:true},{“id”:”faq question 1783997257706 2″,”title”:”What type of apples are best for apple kimchi?”,”content”:”

Fuji or Honeycrisp apples work best because they are sweet, firm, and hold their shape. Thin skinned organic apples can be used without peeling. Granny Smith apples are too tart and will need extra sweetener.

“,”visible”:true},{“id”:”faq question 1783997257706 3″,”title”:”Does apple kimchi need to be fermented?”,”content”:”

No, this version is a fresh, non fermented kimchi. It relies on the apple’s natural sweetness and the seasoning paste for flavor. It is not a traditional fermented kimchi and is best consumed within a few days.

“,”visible”:true},{“id”:”faq question 1783997257706 4″,”title”:”How long does apple kimchi last in the refrigerator?”,”content”:”

It stays fresh and crisp for 3 to 4 days. After that, the apples may soften and become less crunchy. Always store in an airtight container and keep refrigerated. It is safest and tastiest within a week.

“,”visible”:true},{“id”:”faq question 1783997257706 5″,”title”:”What dishes go well with apple kimchi?”,”content”:”

Apple kimchi pairs well with roasted chicken, pork belly, grilled fish, or as a fresh side for any Korean meal. Its sweet and spicy crunch also beautifully complements Thanksgiving turkey or holiday roasts.

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