Republic of the Philippines

Tarlac State University

COLLEGE OF EDUCATION
GRADUATE SCHOOL PROGRAM

Written Presentation of Products in Food Processing

In Partial Fulfillment
of the Requirements of the Course
TLE 506– Food Processing

KIMCHI WITH APPLES

Submitted By:

ESPINOSA, ABEGAIL S.
MaEd– TLE

Presented To:

DR. ELSIE M. CANLAS

Professor
 KIMCHI (WITH APPLES)

PASTE THE PICTURE OF

FINISHED PRODUCT HERE

INTRODUCTION

Kimchi is a traditional Korean dish that is as tasty as it is spicy. People who have a palate for
fiery chilis and garlic love kimchi. However, there are others who just can't work up their taste
buds to entertain all that red hot drama. Well, here's a recipe with apple added in which adds a
touch of tangy sweetness to balance the intense spiciness of traditional kimchi. The apples add
sweetness and aroma, and when pureed help to bind the other ingredients together like would the
rice porridge.
 RECIPE

INGREDIENTS:
 2 whole napa cabbage
 2 apples, 2 cucumbers
 1 to 1 1/2 cups gochugaru (depending on heat preference)
 1 cup of salt -10 cups of water
 9 tbsp of anchovy sauce or fish sauce
 8 pieces of green onion
 1 whole radish, 1 whole carrots
 1 whole garlic, 1 piece of ginger
 1/2 of an onion
 6 tbsp of sugar

PROCEDURE:
1. Wash all the vegetables thoroughly. Cut the cabbage into quarters lengthwise.
Remove the cores and thinly slice the cores. Roughly chop the rest of the cabbage
into 1-inch pieces.
2. Put the cut cabbage in a large glass, stainless steel, or ceramic mixing bowl and
sprinkle 1 Tablespoon (5 ml) of salt onto the cabbage. Massage the salt in with
your hands for a couple of minutes. Every 30 minutes or so, turn the cabbage over
with your hands to distribute the salt evenly.
3. Slice thinly the cucumbers and Place in a medium bowl and mix thoroughly with
salt. Let stand at room temperature for about 30 minutes.
4. While cabbage is in the brine, make sweet rice flour paste by mixing 1 1/2 cup
water and 1/4 cup sweet rice flour in a pot. Bring paste to boil. Once the paste
starts to bubble, lower heat to medium low and simmer. Mix with a whisk for 2
min. or so while it’s simmering (slight bubbles). Let it cool.
5. Julienne radish and carrots.
6. Place the apples, onions, garlic, fish sauce, gochugaru, sugar, and ginger in the
food processor. Blend the ingredients together until the mixture turns to a paste
consistency. Incorporate the mixture into the sweet rice flour paste.
7. Strain the cabbage and the cucumbers.
8. In a large bowl, combine the cabbage, cucumbers, raddish, carrots, sliced green
onions. Pour the sauce over the vegetables in the bowl, and toss to coat.
9. Taste. Adjust seasoning if necessary. Add more salt if you need. It should taste a
little bit on the salty side. Saltiness will reduce once kimchi is fermented.
10. Transfer the kimchi and all the sauce to clean jars, leaving 1 to 2 inches of
headspace in each jar to allow room for expansion. Tamp down on the kimchi
with a spoon to help release more liquid from the vegetables and keep them
submerged in the sauce.
11. Leave kimchi at room temperature for 1 to 1.5 day until it has started to ferment.
Then store in fridge and it will ferment further in the fridge but slowly.
DOCUMENTATION