Chop the cabbage and brine in salt water (for about half a day).
Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
Pack it into a container and store in the refrigerator.
Story Behind this Recipe
After many attempts, I finally found my own perfect flavor.
You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning. If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water. I like it just like this.