- 1 Medium Napa Cabbage, About 2 lbs. (Savoy, Green or any Combo Works Too)
- 1/4 Cup Kosher, Sea Salt or Other Coarse Salt
- 6 Cups Water
- 3/4 Sweet Apple (I Used Fuji), Chopped
- 1/2 Small White Onion, Chopped
- 1 1/2-Inch Ginger, Chopped
- 1 – 2 Cloves Garlic
- 3 Tablespoons Korean Red Chili Powder (Gochutgaru) or 1 Tablespoon Each Cayenne & Hungarian Paprika
- 3 – 4 Scallions (Green Onions), Sliced 1 Inch
Preparing Cabbage: Quarter Cabbage and Chop Laterally Into About 2-Inch Pieces. Place Cabbage in an Extra-Large Bowl or Pot. Combine Salt with 2 Cups of Lukewarm Water, Stir to Dissolve Salt. Pour Salt Water Over the Cabbage and Add Remaining 4 Cups, Stir to Mix. If you Can, Place a Plate or Circular Baking Dish of Sorts on Top to Submerge The Cabbage (I Used a Pie Dish), Place Something with a Good Amount of Weight on Top to Hold Down If Necessary (it’s Not Completely Necessary But Will Help to Evenly Wilt the Cabbage). Give Cabbage a Good Mix Every Now and Then. Let Soak for 2 Hours, Up to 12 If you Like. I Found That 2 – 4 Hours Was Enough and Didn’t See Much Change Between The Two Times.
Make your Seasonings: While Cabbage is Soaking, Combine Apple, Onion, Ginger and Garlic in Food Processor/Blender and Process Until Fairly Smooth.
In a Small Bowl, Mix The Chili Pepper with a Small Amount of Water to Make a Wet Paste. You Can Just as Easily Blend It with The Apple/Onion Mixture Adding a Couple Tablespoons of Water as Well.
Mix Everything Together: Once Cabbage is Ready, Drain Water, Reserving 1/2 Cup, and Rinse Well. Place Cabbage Back in Large Bowl, Combine with The Scallions, Apple/Onion Mixture and Chili Paste. Mix Well to Coat All Pieces. Either Use your Hands or Simply Use Wooden Spoons to Toss Everything.
Packing: Place The Kimchi in Glass Jars or Containers with Lid, Pack Down The Best you Can to Close Air Pockets and Leave About an Inch at The Top for Air and Gases. Top with Remaining Juices, Add Reserved Brine If Needed to Cover Vegetables.