Main ingredients:

2 large napa cabbages
2 carrots, cut into sticks (5x5x40mm)
1 bunch of green onion, julienned
1 large korean radish/daikon/or two bunches of small radishes, cut into cubes (2x2x2cm) 
2 gerkhins, diced (2x2x2cm)


Sauce:

2 sweet apples
2dl Gochugaru (or whatever chilli flakes to taste) 
1 large onion
1 piece of ginger (100g?) 
10 cloves of garlic
Salt or fish sauce to taste. 


Salting the cabbage:

Cut cabbage heads into fours lenghtwise and remove rear ends.
Cut into 5cm sized pieces and widen the cut to about 10cm width at the leaf end. (thinner parts will shrink more)

Rinse the cut cabbage well in cold water. Drain. 

In a bowl, put 2dl or more sea or rock salt (non iodine) with the cabbage and mix well. Turn it over (mix again) after 30min. Let it sit from 2h (which is perfectly good) to overnight. 

Drain and rinse throughly in lukewarm water. If cabbage is too salty to taste rinse more.


Putting the sauce together:

Peel, deseed and cut apples to blender size pieces. 
Peel and cut the ginger. 
Peel garlic and remove tough ends. 

Put all sauce ingredients except chilli flakes into a blender and process until smooth. Mix in chilli by hand. Add salt or fish sauce to taste. The consistency should be paste like, not watery. Add water only if too dry. 

In a bowl toss the sauce with the rest of ingredients sans the cabbage until everything is covered evenly.


Fermentation:

Put cabbages into a fermentation vessel (e.g. a plastic bucket or a clay pot) and ladle the vegetable-sauce mixture over them.
Mix gently without bruising the cabbage too much.
Push lightly around the top to remove air pockets.
Weight vegetables down with a plate or similar so that they are covered with the sauce or optionally cover the surface with plastic wrapping and push a little until sauces flow on top.
Clean the edge of the container with a paper towel to remove any sauce residue. 

Put the lid on loosely with strips of paper towel under it.
Paper is to prevent water from condensing on the lid and dripping on top of kimchi.
Also it can help in keeping the lid loose. 

Leave it to ferment in room temperature for 2 to 5 days or until sour enough. 
Bubbling and smell are also good indicators that lactobacillus is doing its work.

After the initial fermentation put kimchi in jars and into a fridge.
Flavors will improve over the first few weeks.
Keeps for several months atleast.