Homemade Kimchi will boost your immune system! Koreans have eaten Kimchee for over a thousand years. Raw and naturally fermented Napa Cabbage, full of natural probiotics and vitamins. An authentic, fermented Korean Kimchi Recipe made with Gochujang Red Chili Paste
Remove the cabbage leaves individually, and cut the cabbage leaves into 2 inch pieces, and put into a large bowl.
Put 1/4 cup of salt into a small bowl of warm water and stir until dissolved. Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.
Leave the cabbage in the bowl at room temperature for 3-4 hours. The salt will start to draw out the water from the cabbage. You will see a brine in the bottom of the bowl.
Strain the cabbage through a colander. Some people quickly rinse it once or twice with water, but not necessary. Put your cabbage back into the bowl.
Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives, grated apple and mix together.
Measure 1/3 cup of Gochujang and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered. I suggest wearing disposable gloves, so the peppers don't burn.
Pack Kimchi tightly into glass jars, leaving a few inches from the top. Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness). Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal. When its ready, place in the fridge, where it should last 2 months or more.
Optional - to give kimchi a redder look with a spicier taste, add 2 tablespoons of the Korean red pepper powder.
The warmer your room is, the quicker the Kimchi will start to ferment. Keep and eye on it and taste it as per your preference. It will keep slowly fermenting in the fridge but at a slower rate. I prefer a fresher and less sour Kimchee, so tend to put it in the fridge after about 48 hours on the counter.