Recipe of Award-winning Kimchi Batch 2

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The ingredients needed to make Kimchi Batch 2:

1. Prepare 6 cups savory cabbage
2. Make ready 1 cup carrot
3. Get 1 large granny smith apple
4. Take 1/3 cup water
5. Take 2/3 cup Korean gochujang paste
6. Make ready 1/2 teaspoon ground ginger
7. Make ready 1 teaspoon granulated onion powder
8. Take 1 teaspoon granulated garlic powder
9. Take As needed water and salt 1/2 tablespoon salt to 1 cup water

Steps to make Kimchi Batch 2:

1. Remove core of the cabbage. Chop the cabbage into kinda large pieces. Separate the layers/leaves from each other so the gochujang mixture can coat all the pieces of cabbage.
2. Peel and core the apple a slice into little pieces. Make the carrots into little sticks.
3. Add water to a bowl. Stir in the gochujang paste, ginger, garlic, and onion powder. When you go to pour this out take some of the chopped cabbage, and put into bowl to help to get all this paste out and onto the cabbage mix.
4. Put the apple, carrots, and gochujang paste in a big mixing nonreactive bowl. Massage the vegetables. I recommend using a food grade glove for this. Let rest covered for 15-20 minutes. Now put into a sterilized jar. I used a 46 ounce jar.
5. Mix the salt water solution of 1/2 tablespoon salt and 1 cup hot tap water. Note if your tap water contains chlorine or fluoride use bottled water. Put a big piece of cabbage leaf on top and put the fermenting weight on top. Cover with salt water solution. Let the jar sit in a bowl to catch the overflow of liquids. Let ferment for at least 2 weeks.

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