Our Homemade Authentic Kimchi

• 3 whole Chinese cabbage
• 1/3 A) Daikon
• 2 whole A) Carrots
• 1 1/2 bunches A) Chinese chives
• 200 grams B) Red chili peppers (coarsely ground)
• 100 grams B) Red chili peppers (finely ground)
• 2 C) Apples
• 170 grams C) Garlic
• 1 piece C) Ginger
• 100 ml C) Honey
• 80 grams C) Sugar
• 1 packages C) Cut kombu
• 3 tbsp C) White sesame seeds
• 2 packages Dashi stock granules
• 400 grams Salt
• 1 3/8 liter Water
• 400 grams Salt-fermented shrimp paste

1. A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day.
2. Once wilted a little, cut into 6 to 8 pieces.
3. Sprinkle salt on the cabbage cores and start filling the barrel with them.
4. Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
5. During the winter, all the liquid should come out within a day.
6. Take out the cabbage and rinse well with water.
7. Squeeze out the liquid piece by piece and let sit for a while.
8. Then, squeeze out the liquid once more from the core to the leaves.
9. Finely julienne the daikon and carrots marked with A).
10. Cut the A) chives into 3 cm pieces.
11. Bring 1.4 liter of water to a boil and add the dashi granules.
12. Once cooled, add in the C) ingredients, apples, garlic, grated ginger.
13. Add in the B) ingredients and shrimp paste.
14. Mix well and let sit for about 30 minutes.
15. Add in the A) ingredients and mix together.
16. Now you have the yangnyeom sauce.
17. Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
18. Arrange the cabbage pieces in a container.
19. To seal off air, cover with plastic wrap and store in the refrigerator.
20. It will be ready to eat in 3 days at the earliest, depending on your preference.

chinese cabbage, carrots, chives, red chili peppers, red chili peppers, apples, garlic, ginger, honey, sugar, white sesame seeds, granules, salt, water, salt

Taken from cookpad.com/us/recipes/155927-our-homemade-authentic-kimchi (may not work)