2 ounces mirin (or rice wine with a little sugar added)
3 tablespoons chili garlic paste
1 ounce lemon juice
¼ cup sugar
Core the apples and slice them very thin (1/8 inch thick). Don’t remove the skin. To keep the apples from browning, place them in a large (non-aluminum) bowl with water and a little lemon juice.
Set the apples aside and mix vinegar, mirin, chili garlic paste, lemon juice and sugar. Stir the mixture till sugar dissolves.
Strain the lemon water from the apples. Scoop them back in the large bowl and pour the kimchi liquid over them. Toss the apples to coat. Store the apple mixture in a large jar with a tight lid, and refrigerate up to three days.