White Cabbage Kimchi

Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and radish. There are a lot of different kinds of Kimchi in Korea. There is green onion Kimchi,  Korean chive Kimchi, cucumber Kimchi, young radish Kimchi, white Kimchi, white cabbage Kimchi and so on.
White cabbage Kimchi is the most delicious. Most Kimchi is hot and salty. White cabbage is not hot, because I don't use Korean hot pepper powder. Cabbage kimchi is one of my favorites, because it is not hot and sweet even though I don't use sugar - I just use apple and red bell peppers. Yummy!


Ingredients
3 lb white cabbage
1/3 C salt
1/2 onion
1/2 red bell pepper
1/2 apple
3-4 cloves garlic
half inch piece ginger
2 T pickled shrimps 
1 T fish sauce
1/2 C chopped green onion
1/3 C chopped red bell pepper

Directions
Cut the cabbage into bite size pieces, rinse and drain.
Sprinkle cabbage with salt and leave for 2 hours.
Rinse and drain.
In a food processor grind apple, bell pepper, onion, garlic, pickled shrimp, fish sauce and ginger.
Add apple mixture to cabbage and mix well then add chopped green onion.
Put in container and let stand at room temperature for 1 day and keep in refrigerator for 2-3 days before serving.