Pureed the followings together
6-8 cloves of Garlic
1 inch Ginger
½ Apple (or any similar fruit - pear, pineapple etc)
½ cup Onion
After pureed the above, mix Kimchi Paste in the below ingredients in a bowl, set aside in fridge.
6 tbs Fish Sauce
1 cup Gochugaru (Korean hot pepper powder)
¼ cup (boiling) water, 2 tbs sweet rice flour - mix both water and rice powder into a soft paste, set aside.
Prepare the vegetables.
¼ cup (4 tbs) Sea Salt
In a bowl, 1 large head Napa Cabbage (about 2 1/2 to 3 lbs) - cut in 1 ½ inch length, sprinkle Sea salt to the cabbage. Mix and turn the cabbage after every 30 mins (do this for 3-4 times, total of at least 2 hours so the cabbage belongs soft).
Squeeze out water from cabbage and rinse cabbage with tap water, squeeze out most of the water.
5 Green Onions (sliced into two-inch pieces)
1 Carrot - Julienned (optional)
1 small Daicon (white radish/carrot) sliced into Julienned pieces (optional)
Put all together Kimchi.
Mix Kimchi Paste to all the vegetables.
Fill kimchi into glass bottle, store in room temperature for 2-3 days, after that, store kimchi in refrigerator for use.
