A foolproof kimchi recipe that never fails. If you like spicy fermented vegetables this is perfect for you!
Wash all vegetables. Set aside a few outer leaves of the cabbage.
Cut the cabbage into small, square pieces. Think bite size. Cut the green onion into 1/2 inch pieces. Put onions in the fridge.
Sprinkle cabbage with sea salt. Massage for 1 minute to ensure all cabbage is coated in salt. After this, allow the cabbage to wilt for 2 hours at room temperature.
In a food processor or mortar, combine apple, ginger, garlic, and chili until smooth. Save this in the fridge for later. This is your paste.
After 2 hours, drain the cabbage and pat the leaves dry. This will remove the excess salt.
Use gloves. Combine paste, carrots, green onion, and cabbage until it's all well-coated.
Pack the kimchi into glass jars leaving room at the top. Fold the extra leaves and press them into the top to hold down the smaller leaves. This will save you from using fermentation weights.
SLOWLY add water to the jars until everything is under the brine. Make sure to leave 1/2 inch of breathing room at the top. Use mason jar rings and a paper towel or reCAP with an airlock to seal.
Leave out at room temperature for 2-4 days.
When finished, place sealed in fridge. It keeps for 3-5 months.