Ingredients
Method
- Remove the cabbage leaves individually, cut them into 2-inch pieces, and place them in a large bowl.
- Dissolve ¼ cup of salt in a small bowl of warm water. Pour the salt water over the cabbage leaves and mix thoroughly by hand, coating each piece completely.
- Place the cabbage in a bowl at room temperature for 3-4 hours. The salt will draw out water, forming a brine at the bottom of the bowl.
- Strain the cabbage in a colander. Optionally, rinse it quickly once or twice with water. Return the cabbage to the bowl.
- Add the grated carrot, daikon matchsticks, crushed garlic, grated ginger, garlic chives, and grated apple, then mix to combine.
- Measure ⅓ cup of gochujang and 2 tablespoons of fish sauce or soy sauce. Vigorously mix until fully combined. Wear disposable gloves to prevent pepper burns.
- Pack the kimchi tightly into glass jars, leaving a few inches of headspace. Seal the jars and let them sit in a cool, dark place for at least 48 hours; a longer fermentation increases sourness. Periodically open the jars to release built-up pressure. The appearance of bubbles is normal. Once ready, transfer the kimchi to the refrigerator, where it will keep for two months or longer.
Notes
Optional - to give kimchi a redder look with a spicier taste, add 2 tablespoons of the Korean red pepper powder.
The warmer your room is, the quicker the Kimchi will start to ferment. Keep and eye on it and taste it as per your preference. It will keep slowly fermenting in the fridge but at a slower rate. I prefer a fresher and less sour Kimchee, so tend to put it in the fridge after about 48 hours on the counter.