Kimchi

Begin by preparing the cabbage 24 hours before you want to make the kimchi. Make a cross at the top of the cabbage, and pull it into four parts, before chopping into 2-inch sized pieces.

Place a third of the chopped cabbage into a large bowl. Sprinkle it with a layer of sea salt, then repeat this step with the other two-thirds of the cabbage, layering salt in between each layer. Place a plate on top of it, as well as something heavy to weigh it down. Leave overnight.

The next day, squeeze the water out of the cabbage and rinse to get rid of most of the salt. Leave the cabbage in the bowl.

To make the kimchi pase, combine the water, apple, onion, ginger, the roughly chopped carrot, garlic and 1-2 tablespoons of the gochugaru in a high-speed blender and blend until fairly smooth. Pour the paste over the cabbage
and mix together

Sprinkle the last tablespoon of gochugaru over the cabbage, as well as the finely sliced carrot and spring onions, and mix well.

Layer the kimchi carefully in lidded glass jars and pack down as best you can, leaving about an inch of room at the top. Top with the remaining kimchi paste and and secure the lid.

Allow the kimchi to ferment for 24–36 hours at room temperature. After 24 hours, check the kimchi and squeeze it down with a spoon. Taste every 24 hours and place it in the refrigerator once you’re happy with the taste - it should be tangy, spicy and slightly sweet. Once refrigerated, it’s best used within a month.