Kimchi

• 500 grams Chinese cabbage, sliced in large pieces
• 50 gram carrots, cut in matchsticks
• 50 gram daikon or radish, cut in matchsticks
• 50 gram red onion, sliced in thin half moons (quickly blanch in boiling water if desired to remove the sharp taste)
• 15 grams sea salt (2% of the vegetable volume)
• 5 gram chili, dried or fresh–optional
• 15 gram grated ginger
• 10 gram grated garlic
• 2 tablespoons concentrated apple juice if desired
• 1 tablespoon lemon juice

Mix all the ingredients together, kneading with your hands to express the liquid. Place in a salad press or a bucket/bowl with a plate topped with a weight to press the vegetables. Leave for 3 days at room temperature in the press. The water will rise above the vegetables. Then refrigerate and enjoy.