homemade cabbage kimchi

How To Make homemade cabbage kimchi

• Step 1
  Place the chopped cabbage in a large colander. Pour the salt over the cabbage. I worked in rows. I place a bunch of cabbage, then a bit of salt, then more cabbage and more salt, and do this about 4 times. Mix the cabbage with your hands and let it sit for 3 hours, mixing every 30 minutes.
• Step 2
  Add the water and flour together in a large skillet. Whisk over medium heat and bring to a boil, and add the garlic, onion, ginger, apples, and fish sauce. Stir in the chili powder and remove from the heat, and let cool
• Step 3
  Wash the cabbage well removing most of the salt. Drain well and add to a large bowl. Add the scallions and the chili mixture mixing well with hand then fill sterile jar leaving a head space of an inch. Let stand in a cool darken place for 3 days. Open the lids once a day to remove the gasses. Place in refrigerator after 3 days and use within 6 weeks.
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