Spicy Kimchi

Method

1. Mix cabbage, carrot, peppers, and scallion in large bowl.
2. Put scallion bottoms, hot pepper or cayenne, garlic, ginger, and water in blender and liquefy.
3. Mix thoroughly with cabbage mixture.
4. Place half of the cabbage mixture in a ceramic or glass container. Press down firmly.
5. Place the apple in the center of the cabbage.
6. Place the remaining ½ if the shredded cabbage on top, always pressing it down firmly.
7. Cover the top of the cabbage with a layer of hydrated kombu seaweed.
8. On top of the Kombu, place a layer of cabbage leaves.
9. Place a heavy weight on top of the cabbage leaves, making sure that the entire container is covered and that no foreign matte can enter the mixture. The cabbage will begin to foam and bubble as a result of the fermentation process.
10. Leave out at room temperature.
11. Let stand for 3-5 days.
12. Discard the cabbage leaves, Kombu, and apple in the middle.
13. Place the mixture in a container for storage and refrigerate.