How to make Korean Kimchi recipe at home

Ingredients:
2.5kg Napa cabbage
150g salt
250g daikon radish (julienne)
100g apple (grated)
30g Chinese chives (chopped into an inch long)
30g garlic (grated)
30g ginger (grated)
50g sweetener
5g kombu (thinly cut or sliced)
150g Korean chili powder (Don't use normal chili powder. it's too hot to use.)
200g water
20g glutinous rice flour

Instructions:
1. Sprinkle salt between Napa cabbage leaves and put a weight until water come out. flip over if necessary.
2. Rinse Napa cabbage thoroughly.
3. Put water and glutinous rice flour together and heat it until it thickens.
4. Put all the ingredients for seasoning together and pour glutinous rice mixture. Mix well.
5. Spread kimchi paste on every Napa cabbage leaves.
6. Put it in a container and let it sit for a day.
7. Keep in a fridge and eat up within 30 days or so.

Need some of the ingredients? Click below to get some.
Korean Spicy Red Chile Paste ►► https://amzn.to/3KAeIbW
Hot Honey ►► https://amzn.to/3v6nesX
Kombu ►► https://amzn.to/3jgmI6b