This is a bit cumbersome, but everything is homemade, including the Chinese cabbage used in this kimchi. Even if the quantities of ingredients are the same, it's fun to enjoy a slightly different taste each time. You can also just buy Chinese cabbage at the supermarket!
A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day. Once wilted a little, cut into 6 to 8 pieces.
Sprinkle salt on the cabbage cores and start filling the barrel with them. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
During the winter, all the liquid should come out within a day.
Take out the cabbage and rinse well with water.
Squeeze out the liquid piece by piece and let sit for a while. Then, squeeze out the liquid once more from the core to the leaves.
Finely julienne the daikon and carrots marked with A). Cut the A) chives into 3 cm pieces.
Bring 1.4 liter of water to a boil and add the dashi granules. Once cooled, add in the C) ingredients, apples, garlic, grated ginger. Add in the B) ingredients and shrimp paste.
Mix well and let sit for about 30 minutes. Add in the A) ingredients and mix together. Now you have the yangnyeom sauce.
Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
Arrange the cabbage pieces in a container.
To seal off air, cover with plastic wrap and store in the refrigerator. It will be ready to eat in 3 days at the earliest, depending on your preference.
Story Behind this Recipe
I searched for recipes online with the purpose of prepping kimchi with the simplest ingredients possible. I went through lots of trial and error over the years by adjusting the quantity of the ingredients.
Make sure to squeeze out any excess liquid from the cabbage after fermenting. When making the yangnyeom sauce, add in the A) ingredients only after having mixed well and rested for 30 minutes. This rest time is crucial in making the taste come together. Check its taste (spiciness, etc.) as you go.