Easy Kimchi (can be Vegan)

I forgot to say that this kimchi isn't particularly spicy so if you are afraid to try it because you think you don't like spicy food, I'd encourage you to try it anyway. There are also "white" kimchis that have no chili flakes added at all but still have lots of flavour and probiotics. Easy Kim Chi: 500g sui choy/Napa cabbage/Chinese cabbage 1/4 c kosher or sea salt bowl of warm water ****you will need to let this ^^ sit for 4 hours so plan accordingly**** 1/4 c Korean red chili flakes (gochugaru) enough water to make a paste 1 T minced, peeled garlic 1 T minced ginger 3 green onions, sliced 2 T fish sauce (optional) 1/2 yellow onion, peeled 1 ripe apple, cored (or pear, or combination) 1/2 - 1 c water Bottle, cap and store in the fridge for 3 weeks to slowly ferment. After 3 weeks your delicious kimchi will be ready to eat. I like kimchi room temperature, not straight out of the fridge, so I try to remember to take some out about an hour before eating. On-camera cameo x 2 by the adorable fur ball, Romeo. Adapted from https://drbenkim.com/how-make-kim-chi...