Braised Short Rib Taco with Korean Barbecue Sauce, Kim Chi, and Apples

Ingredients

• 1 head Napa cabbage (about 2 ½ pounds)
• 2 tablespoons kosher salt
• 10 tablespoons sugar, divided
• ¼ cup minced garlic
• ¼ cup minced ginger
• ½ cup coarse ground Korean chili powder
• ¼ cup fish sauce
• ¼ cup soy sauce
• 6 white anchovy filets, rinsed
• ½ cup julienned scallions
• ½ cup julienned carrots
• 1½ pounds boneless beef short ribs
• Salt to taste
• Freshly ground black pepper to taste
• 1 large carrot
• 2 stalks celery, including leaves
• ½ yellow onion, skin and root still attached (washed thoroughly)
• 2 teaspoons toasted sesame oil
• 2½ cups plus 1 tablespoon water, divided
• 4 slices North Country Smokehouse bacon
• ¼ cup brown sugar, packed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 red bell pepper, deveined and seeded
• 1 medium carrot
• 2 stalks celery
• ½ red onion
• 2 firm tart apples
• 1 tablespoon finely chopped cilantro
• 1 tablespoon Applecrest Farms Apple Cider Vinegar
• 8 corn tortillas or 4 flour tortillas
• 4 teaspoons chopped cilantro
• Applecrest Farms Apple Cider Vinegar to taste