屈服：Yields 2 cups kimchi paste; 6 to 8 cups kimchi
Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for a spicy kick.
In a food processor, purée the apple, onion, anchovies, garlic, and ginger until smooth. Add the purée to the red pepper paste and mix thoroughly. Refrigerate the paste in an airtight container for at least 24 hours before using. It will keep for up to 3 months in the refrigerator.
Remove the cans, transfer the cabbage to a colander, rinse briefly, and let drain. Clean the bowl. Take handfuls of the cabbage, squeeze out any excess liquid, and put the squeezed cabbage in the bowl; set aside.
In a medium bowl, combine the daikon, the remaining 1 tsp. salt, and the sugar. Let rest for 15 minutes.
用手擦拭戴孔条，直到它们变软和柔韧为止。将daikon排在漏勺中。擦拭碗。将戴孔聚集成一个球，挤出任何液体。返回碗。
Add the scallions, garlic, and ginger to the daikon and toss to distribute. Add the daikon mixture to the cabbage and toss again.
打开加仑大小的拉链袋；搁置。戴着一次性塑料手套，用手将3/4杯泡菜糊和卷心菜混合物混合在一起。确保将卷心菜混合物与泡菜糊完全覆盖；调味盐。
将白菜放入塑料袋中。卸下并丢弃手套。密封四分之三的袋子。
从袋子的底部开始，将袋子向前滚动以排出空气。尝试防止液体从袋子中渗出。当您几乎到达顶部时，请完全密封袋子。展开袋子，放在烤盘上。让泡菜在室温下发酵24小时。
Transfer the kimchi and its liquid to a sterile wide-mouth 1.5-liter (or half-gallon) glass jar and refrigerate. (The kimchi should be stored in one jar, not divided into multiple jars.) It will be ready after 24 hours, though some may prefer the more fermented taste the kimchi acquires after 2 to 3 days. Kimchi will last in the refrigerator for at least 4 weeks.
由于泡菜是发酵的，但事实并非如此，因此尚不清楚这是泡菜。
美味的食谱
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