Homemade Napa cabbage kimchi, spicy

Ingredients

• 1 to 2 large Napa cabbage heads (Chinese), fresh and without damaged parts
• 2 daikon radishes
• 1 onion
• 5 large green onion stalks
• 2 small chili peppers
• 50 g of chili powder (gochugaru)
• One-half of an apple
• 3 tablespoons of minced garlic
• 80 ml of nuoc mam
• 2 tablespoons of sesame seeds
• 1/4 cup of chopped ginger
• 3 tablespoons of glutinous rice flour
• 2 tablespoons of sugar
• 100 g of coarse salt
• 150 g of coarse sea salt or table salt

Separate the cabbage leaves, removing any damaged, bruised, or stained parts. Soak them in a basin of lukewarm water with 100g of coarse salt, then carefully rub the core and ribs with 150g of sea salt or table salt.

Place the leaves in the warm, salted water, add a clean weight to keep them submerged, and let them soak for 4 to 5 hours, or until they become pliable.

Finely chop the onion into thin slices, cut the green onion tops into 5 cm segments, peel the radishes and dice them into small pieces.

Slice the hot peppers into rounds. Blend the half-apple with the onion until smooth. Cook the rice flour in a small amount of water until it forms a paste, then let it cool.

In a large, clean mixing bowl, combine the cooled porridge, radish, chili powder, onion and apple puree, chili peppers, green onions, sugar, nuoc-mâm, chopped garlic, ginger, and sesame seeds. Mix thoroughly by hand, wearing gloves.

Coat each drained cabbage leaf with this paste, ensuring that all sides are covered.

Place the kimchi in a sealed jar and let it sit at room temperature for 1 day, then refrigerate it.

After 2 to 3 days, it is ready to be enjoyed.