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1
Wash the Chinese cabbage, make cuts in the stem end and rip into half with your hands.
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2
Rip into half again to end up with 4 quarters.
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3
Make a high concentrate salt water in a large tub or bowl, and completely immerse the Chinese cabbage in it.
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4
Leave to soak so that the salt water penetrates to the core.
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5
When the leaves have become wilted, take the cabbage out and drain it off.
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6
Peeling back the leaves one by one, sprinkle in some salt, concentrating on the cores.
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7
Line the salted cabbage quarters in a pickling tub, add a weight and leave to pickle for 1/2 to 1 whole day or so.
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8
Turn it over occasionally so that it cures evenly.
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9
When the salt-pickled cabbage is done, rinse it well under running water.
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10
It should taste a bit salty.
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11
Put the cabbage on a sieve or colander and leave to drain and dry for 3 to 4 hours.
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12
When the salted cabbage is done, make the yangnyeom (kimchi base).
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13
Prepare each ingredient.
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14
Cut the daikon radish into 3 to 4 mm wide sticks.
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15
Cut the green onion into 4 cm long pieces.
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16
Grate the ginger, garlic, onion and apple.
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17
In Step 8, chop up the ginger and garlic and then puree it in the food processor.
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18
Put the rice and water in a food processor, and process until it forms a gluey paste.
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19
Adjust the amount of water depending on the consistency of the rice.
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20
From this point on, be sure to work with rubber gloves!!
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21
Ideally use ones that have long sleeves.
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22
Otherwise, regular rubber gloves are fine.
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23
Put all the ingredients in a bowl (leave out the salted cabbage out) and mix together well with your hands.
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24
When it looks like this it's all good (This is the yangnyeom.)
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25
Peel off the dried salted Chinese cabbage leaves, and spread each one with a little yangnyeom.
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26
Take special care to put plenty of yangnyeom on the cores.
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27
Wrap the cabbage leaves around each other with the core in the center, and it's done!
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28
Put into a sealed ziplock bag or similar, and put the bag into a sealed container and store in the refrigerator.
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29
Take out however much you'd like to enjoy each time.
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30
If you want to easily make a small amount, mix salted and dried Chinese cabbage that's been cut up into easy to eat pieces with yangnyeom.
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31
This is even easier.
