glutinous rice flour
white granulated sugar
How to make kimchi in Korean style
Peel and rinse the sprouts (traditionally, I cut them in half, but I don’t think it’s convenient to eat them that way).
Take a large bowl and sprinkle the washed buds with salt (don’t buckle the salt but don’t put it on for free), one by one. Evenly. Place in another small, clean, oil-free pot, covered, in the order of large leaves on the bottom and small leaves on the top, and let stand overnight or day (actually (Half a day would be fine, but I’m basically a working girl who has to guard it.)
Overnight or a day later you can visibly see it coming out of the water, squeeze it dry and scrub it in cold water, then squeeze it dry again (at this point you can taste the saltiness, salty on two more washes)
Mix the glutinous rice flour, salt, sugar, chili noodle and water into the pot, turn on the heat and keep stirring to prevent the rice from getting sticky. Turn down the heat and stir when the glutinous rice paste becomes translucent and watery, and turn off the heat and stir when there is only a little bit of watery white. Use the residual heat of the pot to make all the glutinous rice paste transparent, then put it in the same large pot you used to wash the vegetables (clean, no water, no oil) and wait for it to cool. .
While the apples are cooling, shred the apples, wash and slice the green onions, add them to the glutinous rice paste, throw in the drained kimchi and start cooking them. Make sure that each piece is evenly coated with the chili sticky rice paste. Then load to a clean! No water! No oil! It’s covered! The box in the fridge.
It will be ready to eat in about 3 days, I don’t know how long I can keep it for, but the longest I’ve kept it for is almost 2 weeks. It’s still edible. No off-flavors!