Korean-style Napa Cabbage Kimchi

Remove the old stem from the Chinese cabbage, wash it (you can also skip washing; it will be washed after pickling), cut it into four pieces (lengthwise) or two pieces (depending on the size of the cabbage), separate the leaves and sprinkle with enough salt, then marinate for 8 hours or overnight. It will release a lot of water; if not much water comes out, it means there is not enough salt, so add more salt.

The pickled cabbage will release a lot of water. You can use the brine to rinse the cabbage (previously it was mentioned that you don't need to wash the cabbage; here it is washed). Taste it, and if it is too salty, rinse it with cold boiled water or purified water until the saltiness is moderate. Squeeze it slightly by hand and place it in a bowl for later use;

Wash the white radish, cut it into thin strips, and put it into a mixing bowl. Wash the dried shrimp and chop it, then put it into the bowl. Peel the garlic and ginger, and mash them into a paste using a garlic mortar. Peel an apple and grate it into a paste, then add it to the bowl.

Add sugar, Korean chili paste, and thinly sliced green onions into the bowl

Put on gloves and mix the sauce evenly.

Separate the cabbage leaves one by one and spread in the pickled radish shreds. Once all are spread, put the cabbage into a resealable bag, pour in the remaining seasoning, and seal the bag. Let it sit at room temperature for one day, then store it in the refrigerator; you can also directly put the cabbage in the fridge and consume it after 2 days. If you like chives, you can add some chopped chives before sealing the bag; if you like cilantro, you can add some chopped cilantro.