In a large bowl, toss together the cabbage, radish, and green onion. Sprinkle with the salt and toss to coat. Set aside at room temperature for about an hour (or overnight, if you get busy). When ready, there should be some salty veggie liquid pooling at the bottom, and the veggies should be limp and relaxed. They will taste quite salty, but not overpoweringly so. Pour off the liquid, but reserve it in case you need to add more salt and/or liquid later.

Put 2 cups of water and kelp in a small saucepan and bring to a boil. Add the bouillon and turn off the heat. Let the kelp steep for at least a half hour. Discard the kelp, and reserve the liquid.

In a blender or food processor, combine the apples, pepper, onions, garlic, and ginger. Whiz until it’s a liquidy sauce, but don’t worry if it’s not completely smooth.

Add the sauce to the veggies and toss to coat. Add the fish sauce and red pepper to taste. If you need more salt, add some of the salty veggie juices that you reserved and/or some of the kelp broth. Both the sauciness and saltiness are maker’s preference.

Scoop the veggies into two half-gallon jars and pack down. The liquid should cover the veggies — add more, if needed — but there should be about an inch of head space. Sprinkle a little salt on top of the veggies and screw on the lids.

Ferment the kimchi at room temperature for 3-5 days. Twice a day, “burp” the jars by unscrewing the lids. You’ll know the kimchi is fermenting when the liquid rises up and you can see it actively bubbling. The longer the kimchi ferments, the stronger the umami flavor.

Once the kimchi has reached your desired level of fermentation, transfer it to the fridge.