Kimchi

Ingredients:

2500g　Napa cabbage(100% : weight after sun-drying)
50g　Salt (2%)
25~100g　Korean chili pepper (1~4%)
200g　Apple (8%)
100g　Onion (4%)
50g　Beet sugar (2%)
50g　Chinese chives (2%)
25g　Garlic (1%)
25g　Ginger (1%)
10g　Kelp (0.5%)
10g　Dried mushrooms (0.5%)

Instructions:

1. Sun-dry the napa cabbage for about 12-24 hours.
2. Grate the apple, onion, ginger, and garlic.
3. Add salt, Korean chili pepper, sweetener, kelp, dried shiitake mushrooms, and chives, then mix well.
4. Add the roughly chopped napa cabbage and mix thoroughly.
5. Let it ferment at room temperature for about a day to finish!