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Place the sliced red cabbage in a large bowl. Dissolve salt in water, pour over the cabbage, and toss well. Let it sit for 3–4 hours in summer or 5–6 hours in winter, flipping once halfway. When a thick piece bends without snapping, it’s ready.
Rinse the cabbage three times under running water to remove excess salt. Drain completely in a colander.
Combine apple, ginger, garlic, fish sauce, Yondu, water, apricot jam, and cooked rice in a blender. Blend until smooth.
In a large mixing bowl, combine cabbage and sliced red onion. Add the paste and mix thoroughly by hand (wear gloves).
Pack tightly into a clean container, leaving about an index-finger’s width of space at the top for fermentation gases. Close the lid and ferment at room temperature for 24–48 hours. Taste after 24 hours; for a tangier flavor, leave it for 48.