Wash the Chinese cabbage and chop into bite-sized pieces. Transfer the cabbage to a large bowl and work in the salt with your fingers. Use a bowl or plate to apply weight to the cabbage and let soak for 3 hours.
Discard the salt water and replace with fresh water. Rinse 3 or more times until the cabbage has a lightly salted flavour. Drain the cabbage.
Whilst the cabbage is soaking, peel the apple, then to prepare the yangnyeom, either grate the or add the ingredients to a food processor, then mix in the ingredients listed under "Other". Adjust the amount of chili pepper to taste.
Take a handful of drained cabbage at a time and wring it well. Add a handful of cabbage and some of the mixture from Step 3 alternately into a plastic bag or resealable container to give the cabbage a good coating.
Leave the mixture to rest at room temperature for half a day and then store in the refrigerator. You can eat it from the next day. If you make this recipe in the morning you can serve it at lunch time.
If using fish sauce instead of salt-fermented shrimp paste, there will be a higher water content; in that case, reduce the amount of dashi stock to 120 ml. I recommend using the salt-fermented shrimp paste.
Chili pepper is very spicy so adjust the amount whilst checking the taste every so often. If you're using Korean chili peppers, they aren't as spicy, so you could use a lot.
How about serving this kimchi with some samgyeopsal?
Recipe ID: 1830221
Story Behind this Recipe
I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.
This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste.