Ingredients:

  • 1 head Chinese cabbage (300 grams)
  • 100 grams coarse salt (pickling salt)
  • 2 to 3 tablespoons coarsely ground chili pepper for kimchi
  • 1/2 daikon radish
  • 3 to 4 stalks green onion (20 grams)
  • 30 grams ginger (grated)
  • 30 grams garlic (grated)
  • 1/4 onion (grated)
  • 1/4 apple (grated)
  • 50 to 60 grams salt-cured ami ebi (small shrimp)
  • 1 teaspoon sardine extract (or fish sauce)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 60 grams cooked rice
  • 50 to 80 ml water

Instructions:

  1. Wash the Chinese cabbage, cut the stem, and rip it into quarters.
  2. Create a high-concentration saltwater solution, fully submerge the cabbage, and soak until wilted.
  3. Remove the cabbage, drain, and sprinkle salt into the cores.
  4. Place salted cabbage in a pickling tub, add weight, and let it sit for ½ to 1 day, turning occasionally.
  5. After pickling, rinse under running water until slightly salty.
  6. Place on a sieve/colander and let drain for 3 to 4 hours.
  7. Prepare ingredients: cut daikon radish, chop green onion, grate ginger, garlic, onion, and apple.
  8. Blend ginger and garlic in a food processor until smooth.
  9. Process cooked rice and water in the food processor until gluey, adjusting water for consistency.
  10. Mix all ingredients (except salted cabbage) in a bowl using gloved hands.
  11. Peel salted cabbage leaves and coat each with yangnyeom, emphasizing cores.
  12. Wrap leaves around each other with the core at the center.
  13. Place in a sealed ziplock bag/airtight container and refrigerate.
  14. Enjoy your kimchi fresh or allow it to ferment for deeper flavors!