1 head white cabbage, shredded
2 carrots, shredded
1 small brown onion, shredded or chopped finely
1/2 apple, core and seeds removed. Shredded
1 clove garlic, minced (or 1 tsp garlic powder)
1 tsp turmeric powder
1/2 cup himalayan salt
2 tsp ginger
1 tsp cayenne powder
1/2 cup filtered water
1-2 clean mason jars
Place shredded cabbage along with 1/4 cup salt in a large bowl with the filtered water.
Toss with hands and leave for an hour. Toss every 20 minutes. It is normal for the cabbage to shrink in size.
After an hour, rinse the cabbage well otherwise the kimchi will be too salty. Rinse a couple of times.
Add the remainder of ingredients to the bowl.
Combine well and place in mason jars. Allow around 5cm of free space at the top of the jar. As kimchi ferments it expands. Close the lid and leave to ferment for 3-6 days.
Burp the jar every day by simply opening the lid and allowing the gas to escape.
After 3 days taste the kimichi. If it tastes tangy or “fizzy” you can move the jars to the fridge.
Kimchi can keep in the fridge for 12 months.
Enjoy kimchi with most meals, omelettes, poultry, meats, fish etc