Spicy Kimchi - (Simple Version without Fish Sauce and Shrimp Paste)

Cut the Napa cabbage into four quarters, rinse briefly, and drain the excess water.

❗Separate each leaf, sprinkle salt evenly, ensuring every part has salt. Use coarse salt if possible; if using fine salt, use less. Add cold water for soaking ❗ Place in a container, refrigerate, and let marinate overnight.

After marination, remove the cabbage, rinse, and wring out the excess water three times. Taste it, and if it’s too salty, soak in cold boiled water briefly, then wring out again and set aside. ❗ Wash the other ingredients as well.

Blend half an onion, half an apple, half a pear, two slices of ginger, and three cloves of garlic until smooth using a meat grinder or food processor.

Shred a piece of radish and cut the chives into small sections. It's highly recommended to use chives for better flavor.

In a pot, combine one bowl of water with half a bowl of glutinous rice flour. Cook on low heat until thickened, then turn off the heat (sorry for forgetting to take a picture!).

While the glutinous rice paste is still hot, add one bowl of chili powder and stir well.

Incorporate the fruit puree and mix smoothly.

Add shredded radish, chopped chives, one spoon of sugar, one seasoning spoon of salt (no need for additional salt if the cabbage is salty enough), two spoons of steamed fish soy sauce, one spoon of MSG, and a handful of dried shrimp. Mix well and let sit for twenty minutes.

Wear gloves and spread the sauce evenly onto the cabbage, ensuring every layer and corner is covered.

Place it in a container, seal, and store at room temperature for two days. Then transfer to the refrigerator (it’s best to let it ferment a bit before refrigerating, according to your taste).

Cut into small pieces and enjoy!