Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut 1kg of green cabbage into bite-sized pieces, removing the core.
Separate the layers of the cabbage leaves by hand and place them in a large bowl.
Wash the cabbage leaves thoroughly under running water and drain well.
Return the cabbage to the bowl. Add coarse sea salt and water, then toss to coat evenly.
Let the cabbage sit for 30 minutes, tossing it a few times in between to ensure it's salted evenly.
Rinse the salted cabbage thoroughly to wash away the excess salt, then drain it in a colander for about 10 minutes.
Cut the green onions into long strips.
In a blender, combine garlic, ginger, onion, apple, cooked rice, and water. Blend until smooth.
Pour the blended mixture into a bowl. Add Korean chili pepper flakes, sugar, and fish sauce, then mix well.
In a large bowl, combine the drained cabbage with the kimchi paste.
Add the chopped green onions and toasted sesame seeds to the bowl.
Mix everything together thoroughly by hand until the cabbage is evenly coated with the paste.
Transfer the finished kimchi to an airtight container. It can be eaten fresh or left to ferment.
