Storeable Homemade Cabbage Kimchi

• 800 grams-1 kg 1 cabbage
• 4 liter Water
• 4 tbsp Salt
• 30 cm Daikon radish
• 1 Chinese chives Japanese leeks
• 6 tablespons Hot water
• 2 tbsp Korean dashi stock granules
• 4 tbsp Powdered red chili pepper
• 3 tbsp Sugar
• 2 clove Garlic
• 3 cm Ginger
• 2 tbsp Shio-kombu
• 1 apple Grated apple

1. Chop the cabbage and brine in salt water (for about half a day).
2. Shred the daikon radish (use a food processor).
3. Cut the chives and leeks into 3-4 cm long pieces.
4. Grate the garlic, ginger, and apple.
5. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
6. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
7. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
8. Pack it into a container and store in the refrigerator.

cabbage, water, salt, radish, chives japanese, water, granules, powdered red chili pepper, sugar, clove garlic, ginger, apple

Taken from cookpad.com/us/recipes/149528-storeable-homemade-cabbage-kimchi (may not work)