White Cabbage Kimchi

Ingredients

• 1 White Cabbage (1.5 kg)
• 30 g Salt (3 tbsp)
• 6 scallions
• 2 Celery stalks
• 2 carrots
• 1 apple
• 6 Garlic cloves
• 30 g Ginger root
• 3 tbsp Fish sauce
• 2 tbsp Soy sauce
• 50 g Brown sugar
• 2 tbsp Mild chili powder (5 g)
• 25 g Black sesame seeds (2 tbsp)

Instructions

1. 1.

   Clean the cabbage, wash it, and cut out the tough core. Roughly chop the cabbage and place it in a large bowl, sprinkling each layer with salt and finishing with salt. Cover with a plate and weigh it down. Let it sit in a cool, dark place overnight.

2. 2.

   The next day, rinse the cabbage thoroughly and drain it; reserve 4-5 tbsp of the brine. Return the cabbage to the bowl. Wash the scallions, clean them, and slice them into rings. Wash the celery, clean it, and cut it into 3-4 cm long pieces. Peel the carrots and slice them diagonally. Quarter, peel, core, and slice the apple.

3. 3.

   Peel and chop the garlic and ginger. Puree both with fish sauce and soy sauce to a fine paste. Mix in sugar and chili powder, then mix with the prepared vegetables and sesame seeds. Fill the kimchi into jars, add a little of the brine (about 1 tbsp each time), and close tightly. Let it ferment in a cool, dark place overnight, or better yet, for several days.