Greetings...

Here is a link to a recipe that is pretty darn close to what I do. Just be careful when salting the cabbage, not to use too much salt as it will make the kimchi really salty in the end. You may opt to use a brining solution rather than directly salting the cabbage, but then you will probably need to add some salt when mixing up the kimchi paste. The kimchi sauce that they speak of is basically anchovie sauce. You should be able to find it in an Asian store. It's not totally necessary, but I find kimchi lacking in taste without it.


http://kimchi.pyongyang-metro.com/


Seunim