Save and share my recipe for Kimchi. Ingredients: Two heads of Napa Cabbage 1 apple pair (you can substitute an apple) 1 onion 2 ounces of ginger 5-6 cloves of garlic 1 bunch of green onions 1/3 cup rice flour (I used mochiko) 1/4 cup fish sauce 2 tbsps sugar 1/2 cup Korean pepper powder (gochugaru) Instructions: cut a slit on the bottom of the Napa cabbage and with your hands rip apart the cabbage. This method has better shaped kimchi instead of clean slices. Repeat again with the halved portion until you have it quartered. Then chop in bite size pieces. Place Napa cabbage in a large bowl and salt generously. Mix and salt again. Place a heavy plate or pan on top to help squeeze out water. Let sit for an hour and occasionally mix. Drain water from bowl and rinse cabbage. I like to squeeze to remove more liquid. Heat 2 cups of water and mix in rice flour. Stir until thickens. Remove from heat and cool. In a blender add apple pear, onion, ginger and garlic. Blend until smooth ...