Kimchi

Traditionally the kimchi is not cut into small pieces, but I like cutting up mine to have it ready to serve. Rinse the cabbage, leave it in long pieces or cut it, put it in a bowl and add the salt, toss it, cover with a cloth, and let it rest for at least 3 hrs. you will see all the liquid come out of the cabbage and is wilted, rinse it off and drain two times, squish the juice and add into a bowl.

Peel and cut the daikon radishes and carrots, into thin strips. Cut the green onions into medium size pieces, about 8 parts each. Add all vegetables to the bowl with the cabbage. In a food processor add the apple, ginger, garlic, and onion: Blend it well and mix with the chili flakes. Mix the rice flour and the boiling water until there are no lumps and gets thick, do it straight in the pot where you are boiling the water and turn it down to low heat. Add this to the chili mix and add the fish sauce. Mix everything very well and add it to the vegetables. Toss well and put it in a sealed container. Let it ferment for at least 24 hrs. in a cool and dark place, the longer the better. After 48 hrs. you can save it in the fridge in the big contains or small jars.