Homemade Spicy Kimchi

Cut a slit into the base of each napa cabbage head and rip it in half. Repeat to create quarters. Chop each quarter into 1-inch wide pieces.

Place the chopped cabbage in a very large bowl. Add the coarse sea salt and toss thoroughly to coat every piece. Let it sit for about 1 hour to wilt and draw out moisture.

While the cabbage is salting, prepare the kimchi paste. In a food processor or blender, combine the quartered onion, chopped apple, garlic cloves, and ginger.

Add the fish sauce to the blender and blend until the mixture forms a smooth purée.

Pour the puréed mixture into a separate large mixing bowl.

In a small saucepan, whisk together the sweet rice flour and water. Heat over medium, stirring constantly, until it thickens into a paste. Let it cool slightly.

Add the fine and coarse gochugaru, MSG (if using), and the cooled rice flour slurry to the puréed mixture. Mix thoroughly until well combined.

Add the julienned daikon radish and carrots to the kimchi paste and mix again.

After an hour, rinse the salted cabbage thoroughly with fresh water 2-3 times to remove all excess salt.

Drain the rinsed cabbage well in a colander, squeezing out as much excess water as possible.

Return the drained cabbage to a large, clean mixing bowl and add the prepared kimchi paste.

Wearing gloves, use your hands to thoroughly mix the paste into the cabbage, ensuring every piece is evenly coated.

The kimchi can be eaten fresh or packed into airtight jars to ferment at room temperature for 1-3 days before refrigerating.