Easy Kimchi

• 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

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.

cabbage, water, kosher salt, onions, scallions, onions, garlic, ginger, apples, rice, water, chili pepper, honey

Taken from recipeland.com/recipe/v/easy-kimchi--53270 (may not work)