How To Brine Cabbage:

1. Wash and pat dry napa cabbages. Cut into quarters lengthwise while keeping the core or into smaller pieces with the core removed. How you like to cut the cabbage is up to you.
2. In a large mixing bowl, add napa cabbages and kosher salt. Don't worry about the kimchi being too salty. You will rinse the cabbage after brining it. Remember to work the salt between all the leaves and crevices if you keep the core intact.
3. Let rest for 2 hours. Massage and flip the cabbage halfway.
4. The cabbage would have wilted down and released excess liquid.
5. Rinse and drain well. Squeeze out excess water.

Flavour & Spicy Chili Paste:

1. While you brine the cabbage, it's time to make your Korean spicy chilli paste! Make it extra firey or as mild as you please.
2. Add gochugaru (Korean pepper chilli powder), minced garlic cloves, ginger, sugar, and miso paste to a clean food processor for that umami taste. Blend until smooth. Here are my picks for the Best Food Processors!
3. Gochujang is a good option if you are in a pinch for time.

Prepare Other Ingredients:

1. Wash and pat dry the Granny Smith green apples. Peel and core. Cut the apple into small pieces. Spiralized apples are also a lot of fun! Set aside.
2. Cut carrot, radish daikon and green onions into thin strips lengthwise about 2 inches. White onions into half-moons.

Assembly:

1. Add well-rinsed cabbage, sliced green apples, carrots, daikon radishes, green onions and spicy chilli paste to a large mixing bowl. Mix well. I highly recommend disposable food prep gloves to work the spicy gochujang paste onto the fruits and vegetables. Food prep gloves will protect your hands from stains and the pepper from burning your hands.
2. Pack the kimchi mixture into large glass canning jars. Press the fruits and veggies down. Glass fermentation weights are helpful!
3. Seal with a lid. Leave an inch of free space in the jar (about an inch below the screw lid).
4. Put it in the refrigerator or somewhere cool, away from direct sunlight. Let it ferment for 5 to 7 days.
5. Pro Tip: Set the large mason jar on a plate to catch possible leaks as gasses release.
6. Pro Tip: Check on the kimchi every other day. Press the cabbage mixture down to release the gasses. Mix the kimchi apple juice around each time.
7. Enjoy kimchi in the same mason jar or airtight container in the refrigerator for up to 3 months.