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1
Separate cabbage leaves and chop into bite-size pieces.
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2
Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves.
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3
Give cabbage a gentle toss to distribute salt water.
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4
Allow salted cabbage to sit for at least four hours.
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5
Give cabbage a good rinse to remove excess salt, then transfer cabbage to a large bowl.
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6
Combine a quarter cup of fine red chili flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
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7
Add minced garlic, minced ginger, green onions, and fish sauce.
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8
Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
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9
Put on a pair of plastic gloves and give everything a thorough toss and rubdown.
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10
You want to evenly distribute all ingredients, especially the red chili paste.
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11
Transfer seasoned cabbage leaves into a large glass bottle.
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12
Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
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13
Transfer any liquid that accumulated during the mixing process into the bottle as well - this liquid will become kim chi brine.
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14
Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
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15
Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid.
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16
Allow bottle of kim chi to sit at room temperature for 24 hours.
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17
Your kim chi is now ready to eat.
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18
Refrigerate and take out portions as needed.
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19
The refrigerated kim chi will continue to ferment slowly in the refrigerator over time.
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20
So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.
