Crispy Cabbage and Carrot Kimchi

1.In a large mixing bowl, combine the chopped cabbage with 2 teaspoons of sea salt. Massage the salt into the cabbage thoroughly, then add cold water to cover. Let it soak for 1 hour, tossing every 15 minutes to ensure even softening.

2.While the cabbage soaks, prepare the kimchi paste by combining grated apple, grated ginger, minced garlic, sugar, Korean red pepper flakes (if using), and fish sauce or soy sauce in a small bowl. Mix well to form a thick paste.

3.After the cabbage has softened, drain it in a colander and rinse under cold water to remove excess salt. Squeeze out as much water as possible from the cabbage and return it to the large bowl.

4.Add the julienned carrot and sliced cucumber to the cabbage. Pour the kimchi paste over the vegetables and mix thoroughly with your hands or a spoon until all pieces are evenly coated. Wearing gloves is recommended to protect your hands from the chili and garlic.

5.Transfer the mixture into a clean glass jar or airtight container, pressing down firmly to remove air pockets. Leave about 1 inch of space at the top to allow for expansion during fermentation.

6.Seal the jar and leave it at room temperature (around 68-72°F or 20-22°C) for 1 to 2 days to ferment. Check daily and press down the vegetables if they rise above the liquid.

7.After fermentation, store the kimchi in the refrigerator. It can be eaten immediately for a fresh, crunchy taste or aged for additional tanginess over several days.

8.Serve chilled or at room temperature as a tangy, crunchy side dish to complement meals.