Kim Chee Recipe

The search for a perfect kim chee is over!  I found a recipe from a Korean grandma that seems to be healthy and authentic.  This is my version of it:

Preparation: For just one person, you only need 1/2 of a 1.5lb Napa cabbage.  Cut the cabbage into 1/2.  Then from that 1/2, cut it into 1/4 lengthwise. 

1. Cut the cabbage into 1.5 " pieces.  The cabbage pieces will shrink about 50% after salt processing
2. Mix 1/3 cup of sea salt and with water.  Stir until dissolve. 
3. Now add the salt water to the cabbage and mix well. 
4. Wait a few hours for the salt to draw the water from the cabbage.
5. Wash and strain the cabbage two or three times. Rinse off the salt water and return the cabbage to a large bowl.  Squeeze the water off the cabbage.
   
6. Now this step determines whether you're a real die hard Korean or not.  If you are and you love hot/spicy food, measure 1/4 cup of ko choo kah rhoo, also known as fine red chili flakes/powder. If you're like me (and I eat really spicy food but not Korean), I go for 1/6 of a cup of pepper. I feel this is enough for daily usage without killing your taste buds.
7. Add a 1/4 cup (or 1/6 cup depending on the pepper amount) of water and mix with a spoon until the chili powder/flakes turn into a paste.  
8. Cut 3 to 4 green onion to about 1/4" length.
9. 1 tbsp  minced ginger.
10. 1 tbsp minced garlic.
11.  2.5 tbsp of fish sauce
12. 1 tsp of sugar
13. Blend 1 apple + 1/2 a yellow onion + 1 cup of water
14. Wait 24 hours for fermentation and serve cold.