Fresh Spicy Napa Cabbage Kimchi

Trim the stem/core of the napa cabbage, cut in half lengthwise, then quarter and chop each quarter into roughly 1-inch wide pieces.

Place the chopped cabbage in a large bowl. Sprinkle 1/2 cup coarse salt evenly over the cabbage, then toss thoroughly so the salt contacts every piece. Let the cabbage sit for about 1 hour, tossing/stirring once or twice so it salts evenly.

While the cabbage is resting, make the blended kimchi base: in a blender add the onion, apple, garlic, ginger and fish sauce. Blend until smooth; transfer the mixture to a bowl.

Make the rice flour porridge: in a small saucepan whisk together 2 tbsp sweet rice flour and 1 cup water over medium heat. Cook, stirring, until it thickens into a loose paste (about 3–5 minutes). Remove from heat and let cool slightly.

To the blended onion-apple mixture, add the cooled rice porridge, 3/4 cup gochugaru, 1–2 tbsp red pepper flakes (if using), and 1/4–1/2 tsp MSG (optional). Stir until a thick, cohesive paste forms.

Add the thinly sliced daikon and carrot to the paste and mix to combine.

Rinse the salted cabbage thoroughly under cold running water to remove excess salt. Taste a leaf to check saltiness—cabbage should be seasoned but not overly salty. Drain and squeeze out as much water as possible.

Put on gloves. Add the drained cabbage to a large bowl, then add the kimchi paste. Mix and massage the paste into the cabbage until every piece is well coated.

Pack the kimchi tightly into clean jars or an airtight container, pressing down to remove air pockets and leaving about 1–2 inches headspace. Seal.

Fermentation: leave the jar at room temperature for 1–2 days to start fermenting (longer if you prefer stronger sourness), then refrigerate to slow fermentation. Taste and refrigerate once it reaches your preferred flavor.

Serve fresh kimchi with rice or as a side; enjoy immediately for a crunchy, fresh style or after fermentation for tangier flavor.