Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.Kimchi is the most common side dish, in Korean cuisine.
1 napa cabbage
1/2 cup salt
1 cup gochugaru (Korean chillie flakes) or 1/2 cup cayenne pepper
4 stalks spring onions
4 cloves garlic
1 in grated ginger
2 tbsp fish sauce
puree from 1/2 apple, and 1/2 pear
Separate the cabbage leaves and trim away the hard core. Then slice the cabbage leaves to one inch lengths.
Place one layer of the cut cabbage in a stainles steel bowl and sprinkle some salt over it. The proceed likewise with the rest of the cabbage , sprinkling salt over each layer. Cover with a plate and leave for about 4 hours until the cabbage has softened.
Rinse away the salt from the cabbage and drain and put the cabbage in a bowl.
Chop the spring onions into 1 inch lengths, grate the ginger, mince the garlic, place in bowl and to all of these add the fish sauce. Mix. Add the pureed fruits and mix again. Add this mixture to the cabbage and sprinkle on the gochugaru. Mix well.
Bottle the kimchi and leave to stand for 3 days at room temperature and then keep in the refrigerator. Will keep for a month.