Flour (mixed with 3-4 times the amount of water and microwaved)
Dashi stock granules (I used kombu)
Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems.
Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top.
The next day, wring out the cabbage lightly, and let dry naturally.
Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid).
Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise.
Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4.
Push the paste in between the white parts of the cabbages, and roll up the leaves.
Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating.
Story Behind this Recipe
I researched how to make kimchi on a lot of recipe sites. I can't get a hold of fermented krill paste, so it's omitted. The more I made this, the easier it got.
If you mix in Chinese chives and salt-fermented squid, it will be even more delicious. I used 2 1.5 kg cabbages this time, which needed a lot of ingredients. Be sure to use the amount of salt specified. If you use less, the cabbage may rot. Take care not to contaminate the cabbage when you take it out. I divided it into two batches, but one went bad.