2 whole Napa cabbage (about 2 pounds)
½ cup coarse sea salt
warm water

2 large carrots
3 –inch piece fresh ginger root
½ garlic bulb
8 green onions (Philippine size)
½ apple
2 fragrant pears
1 small onion
½ cup water
½ cup whey

½ cup Korean red chili powder
½ cup warm water
2 tbsp naturally fermented soy sauce

To prepare the cabbage, cut it in half and remove the core in the middle. Cut each half into 2-inch pieces crosswise. If the cabbage is huge, I cut the lower sturdy part into four. Rinse the cabbage thoroughly. Place the cabbage in a large bowl and sprinkle with salt. Toss to combine. The add the warm water just enough to cover the cabbage. Let it sit for four hours.

To prepare the other ingredients, peel and grate the carrots, ginger and garlic. Wash, trim and cut the green onions into 1-inch pieces. Peel the roughly chop the apple, pears and onion, then place in a blender with the water and whey, and blend until pureed.

To prepare the kimchi, drain the cabbage and gently squeeze to remove the excess water and transfer to a bowl. Add the grated carrots, ginger, garlic, chopped green onion and the apple, pear and onion puree. In a small bowl, combine the chili powder and water until it forms to a paste. Add to the cabbage mixture. Then add the soy sauce. Now, put on a pair of gloves and toss all the ingredients together. While I’m tossing the mixture, I also lean the cabbage to release some of their juice. When done, divide the kimchi into 6 individual clean glass jars pressing it down to remove the air bubbles. Cover and leave the bottles at room temperature for 1 to 3 days.

Fill the bottles only three-fourths of the jar. The contents will expand as the kimchi ferments.

If you prefer kimchi that is less sour, ferment them for only 1 day. They will continue fermenting even if you store them in the refrigerator.

I check on the kimchi the following day up to day three by pressing cabbage leaves with a spoon so they are covered with the liquid mixture.

You can use water if whey is not available.