Homemade Kimchi

Place the chopped cabbage in a large bowl and add salt, tossing to coat evenly.

Let the cabbage sit for 40 minutes to draw out excess liquid.

Rinse the cabbage thoroughly under running water several times to remove as much salt as possible.

After rinsing, squeeze the cabbage firmly in your hands to remove any remaining liquid.

Transfer the cabbage to a large bowl and add the sliced apple, julienned carrot, and chopped spring onions.

In a small bowl, combine rice flour with hot water, stirring until smooth to form a paste.

Stir in the chili flakes, crushed ginger, crushed garlic, fish sauce (or soy sauce), and chicken stock cube (if using) until well combined.

Pour the chili paste over the cabbage mixture, stirring until the vegetables are thoroughly coated.

Transfer the mixture into a clean jar, pressing down firmly as you add it to release any air pockets and ensure it is tightly packed.

Use immediately as a fresh condiment or store in the refrigerator for up to 2 weeks to allow flavors to develop.

Enjoy on sandwiches or as a flavorful side dish with meals throughout the week.