Easy Kimchi

Name: Easy Kimchi
Ingredients: 1 each napa (Chinese) cabbage about 2 1/2 pounds, cut into 2-inch pieces; 8 cups water; 1 cups kosher salt; 1 each onions thinly sliced; 1 bunch scallions, spring or green onions cut into 2-inch pieces, or Asian chives; 1 small onions diced; 8 cloves garlic; 1 tablespoon ginger peeled and minced; 1/4 each apples, red delicious or fuji, gala; 1/4 cup rice, cooked; 1/4 cup water; 1/2 cup chili pepper flakes korean style; 1 tablespoon honey or sugar

13 ingredients

17 steps

Ingredients

1 each napa (Chinese) cabbage about 2 1/2 pounds, cut into 2-inch pieces
8 cups water
1 cups kosher salt
1 each onions thinly sliced
1 bunch scallions, spring or green onions cut into 2-inch pieces, or Asian chives
1 small onions diced
8 cloves garlic
1 tablespoon ginger peeled and minced
1/4 each apples, red delicious or fuji, gala
1/4 cup rice, cooked
1/4 cup water
1/2 cup chili pepper flakes korean style
1 tablespoon honey or sugar

Directions

1

Pour the water in a very large shallow mixing bowl, add the salt, and stir until dissolved.
2

Mix in the cabbage slices.
3

Press the top to let salt water cover the cabbage completely.
4

Allow to soak for 2 hours, until the cabbages are well wilted.
5

Give a toss in the middle of the soaking.
6

Rinse the cabbage 3 to 4 times and drain very well.
7

Squeeze the excess water by shaping the cabbage into balls.
8

For the filling:
9

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.
10

Puree until smooth.
11

Transfer the puree into a bowl and stir in the chili flakes and honey until well mixed.
12

Let it sit for about 20 minutes.
13

In a large mixing bowl, add the cabbages, sliced onions and scallions.
14

Pour the filling over, toss and massage until all the ingredients are well combined.
15

Transfer the kimchi into a jar, then well seal it, or an air-tight container.
16

Allow to sit at the room temperature for 1 day.
17

Store in the refrigerator for up to months.