In a bowl, place cabbage and pour in dissolved salt. Cover with cold water and stir. Place a lid or a plate on top to help submerge the cabbage and let it sit for 2 ½ to 3 hours, tossing and swirling every 20 minutes. To know when time is up is when the white part (toughest) is bending easily.
Drain the cabbage pieces into a colander and rinse them thoroughly a couple of times under cold water; set aside.
Grate carrots, daikon and apple in a food processor. Transfer the ingredients to a large bowl. To this, add grated ginger, pressed garlic, white parts of green onions, and cabbage; stir well to combine and set aside.
In a bowl, add red chili paste, fish sauce, vinegar and sugar; stir until smooth.
Pour the kimchi paste over the vegetables and add the green parts of the onion. Wearing a glove, mix the ingredients until well coated.
Tightly fill sterilized jars leaving about ½-inch headspace. If there’s any liquid left from the bowl, add it to the jars.
Close the jars, place them on a baking sheet lined with a silicone mat and transfer to a cool dark place for 2 days.
Open the jars every 12 hours to release the pressure inserting a knife or gauge to release air bubbles. Transfer to the fridge. It keeps for up to 2 months.
