Kimchi (Repost)

[Some changes I've made on my previous post Kim Chi]

Ingredients:

1kg napa cabbage, cut into big pieces

3 carrot, cut into sticks
1 daikon, cut into sticks

1/2 cup sea salt dissolved in 1 cup of warm water

enough cold water to cover all the vegetables

1 cup red chilli flakes/chilli powder

4 cloves garlic

1 knob ginger

1/2 small brown onion

1 ripe Packham pear (peeled and cut into chunks)
1 ripe apple (peeled and cut into chunks)

1/4 cup fish sauce (to taste)

5 tbsp sugar (to taste)
salt to taste

3 spring onions, sliced
glutinous rice paste (optional. This rice paste is to speed up the fermentation process)

To make the glutinous rice paste:   Cook 1 tbsp glutinous rice flour with 1/2 cup water  over low heat until the mixture has thickened and turned white and bubbly.

• Dissolve the sea salt in warm water and add in the cold water.  Stir well.
• Place cabbage, carrots and daikon in a big mixing bowl and pour salt water over it.  Toss gently.  Leave vegetables in the brine for  about 3 hours, making sure that they are all fully submerged in the salt water.
• Wash the vegetables  to rinse off excess salt.  Squeeze and drain well.  Transfer to a large mixing bowl.
• Place pear, apple, onion, ginger, garlic, sugar and glutinous rice paste into a blender and blend until fine.  Then add in chilli flakes, salt, sugar and fish sauce.  Combine well.
• Add sliced spring onions to the drained vegetables.  Pour in the blended paste and toss well.  
• Once all the vegetables  have been coated, transfer to an airtight glass container and press down the vegetables.  Pour in the liquid as well.    (Do not fill right up to the rim).
• Cover and store the Kim Chi  in a cool, dark place for 24 hours to stimulate the fermentation process.  Then refrigerate it.  Kim Chi keeps well in the refrigerator for 3 - 4 weeks.