Wash the cavolo nero.

Trim the spring onions.

Trim and peel the carrots and garlic.

Peel the ginger.

Core and roughly chop the apple.

Trim, peel and finely slice the shallot.

Assemble the Food Processor bowl onto the power unit.

Fit the Thick slicing disc, attach the lid and ensure it is locked into place.

Slice the first 2 items of Ingredients 1 (cavolo nero, onions) into the Food Processor bowl using the pusher, bunch by bunch.

Remove the thick slicing disc, fit the Coarse grating disc.

Grate the next item of Ingredients 1 (carrots) into the Food Processor bowl using the pusher.

Transfer contents of the Food Processor bowl into a large mixing bowl.

Sprinkle the remaining item of Ingredients 1 (salt) into the mixing bowl.

Toss the vegetables and set aside for 2 hours.

Remove the Coarse grating disc, fit the Fine grating disc.

Grate the first 2 items of Ingredients 2 (garlic, ginger) into the Food Processor bowl.

Remove the lid and the disc.

Fit the Knife Blade to the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Add the remaining items of Ingredients 2 (apple, shallot, nori flakes, gochugaru, water) into the Food Processor bowl.

Blend until a runny consistency is formed.

Rinse and drain the vegetables through a colander.

Transfer vegetables to a clean large mixing bowl.

Transfer kimchi paste to the mixing bowl.

Toss to combine.

Transfer contents of the mixing bowl to a clean jar.

Place a sheet of parchment paper over the top and push into the jar to soak.

Leave to ferment in a cool place for up to 5 days.

Continue to push down on the parchment paper each day, keeping the vegetables submerged.

Once fermented, remove the parchment paper.

Chill in the fride and use within 2 weeks.

Serve.