Homemade Kimchi

【Ingredients on video】
1/2 ball of Chinese cabbage (about 1.5 kg)
Daikon radish: 200g
Carrot: 50g
Salt: 100g
--- Kimchi ingredients: ---
Chili powder for kimchi: 100g
Hot chili powder: 1.5 tablespoons
Onion: 80g
Apples: 80g
Canary extract or Sardine extract: 6 tablespoons
　(You can add 3 tablespoons each)
1 clove garlic
Ginger: 1 sprig
Honey: 3 tablespoons
Japanese soup stock: 1 tablespoon
--- Kimchi Nori: ---
1 tablespoon (15g) Joshinko flour
Water: 100g
Ingredients per 1kg of Chinese cabbage
Chinese cabbage: 1kg
Daikon radish: 130g
Carrot: 33g
Salt: 66g
--- Kimchi ingredients: ---
Chili powder for kimchi: 66g
Hot chili powder: 1 tablespoon
Onion: 53g
Apples: 53g
Canary extract or sardine extract: 4 tablespoons
　(You can add 2 tablespoons each)
Garlic: 0.3 cloves
Ginger: 0.3 pcs.
Honey: 2 tablespoons
2 teaspoons Japanese soup stock
--- Kimchi Nori: ---
2 teaspoons (10g) Joshinko flour
Water: 66g
Directions
1. Carefully apply salt to the core of each piece of Chinese cabbage.
2. Seal the bag tightly and leave it for about 1 hour. Change the direction of the bag from time to time.
3. Cut daikon and carrot into thick, thin slices.
4. Grate onion, apple, garlic, and ginger.
　(You can also chop them finely with a chopper, etc.)
5. Mix all the ingredients for kimchi.
6. Add 3. to 5. and mix well.
6. Mix Joshinko and water well and put into a small saucepan.
7. Place over medium heat and cook, stirring constantly to prevent burning, until the mixture resembles “nori” (seaweed).
8. Let stand until the kimchi nori is roughly heated through.
9. If you want to taste the kimchi paste, do so here.
10. After 1 hour of salted Chinese cabbage, rinse well with water and squeeze lightly.
11. When the rough heat of the kimchi nori is removed, add it to the kimchi stock and mix well.
12. Coat each piece of salted Chinese cabbage with kimchi nori.
13. Place in a bag and wait in the refrigerator until the desired state of fermentation is reached.
14. Once the kimchi has reached this level of fermentation, store it in the partial compartment of the refrigerator at a temperature just above freezing or below freezing to keep it for a longer period of time.