Surivor note: DIY Quick Kimchi - derivation from kimchi pack base

So to be lazy and not cook that much that often i found the Chinese Market selling kimchi in little packs. Psst, this probably finish in 1-2 serving. Then i got an idea, why not use this as base and make my homemade kimchi batch. 

 Recipe: 

 Zuchini/Krastavac 1pc 

Cabbage (no napa cabbage here) less than half of small ones. 

Paprika/green chilli  - half pc

Yellow/Holland Onion/Luk Crni 1pc 

Garlic/Luk beli 7-9 cloves 

 Red apple/Jabuka - half sliced and diced. 

Carrot 1pc small sized 

Salt 2 tablspoon 

Sugar 3-4 spoon or to taste 

Vinegar/used old vinegar 1 spoon 

Red chilli powder since no gochugaru - 3-4 spoon to taste 

Lemon 1/4 or 1/3 , use your feeling. 

White sesame 

A drizzle of honey - optional 

1. Zuchini, slice into small bitesize piece, sprinkle salt. Set aside for water to discard. 

2. Cabbage, chopped into size u like, i like smaller fine slice. 

3. Boil water with salt. This is brine - once boiled let it rest 5 min. Dump cabbage in for 10 min. 

4. Add water to the pot, soak for 5 min . Drain and sprinkle salt over cabbage, let rest 15-30 min for salt to soak in. 

5. Rinse cabbage, drain, let it dry. 

6. Chop up the rest of veggies into smalle pieces. 

7. Mix salt sugar vinegar chilli powder to cabbage, add in the little kimchi packet for the base. 

8. Mix all together, test and add what is lacking to taste. 

9. Let it rest in room temp for one night. (up to here, will check back if this round 2 ferments great) 

10. keep in fridge for up to 2-3 weeks.