This is the first time I've made kimchi & it turned out so good! We had it with a wild/basmati rice salad. This stuff is going to go quickly, I'd better get another batch going... This recipe is from Sandor Ellix Katz' "Wild Fermentation".

Sea salt
1 lb./500 grams Chinese cabbage(I used bok choy)
1 daikon radish or a few red radishes
1 to 2 carrots
1 to 2 onions and/or leeks and/or a few scallions and/or shallots(or more!)
3 to 4 cloves of garlic(or more!)
3 to 4 hot red chiles (or more!), or any form of hot pepper, fresh, dried or
in a sauce(no chemical preseervatives)
3 tabblespoons/45 milliliters (or more!) fresh grated gingeroot

Process: (paraphrased, it's long!)

1. Mix brine, 4 cups water & 4 tablespoons salt.
2. Chop cabbage, slice radish & carrots. Submerge in brine til soft, few hrs. or overnight. Feel free to add any vegs you like.
3. Grate ginger. Chop garlic & onion .de-seed peppers & chop or crush. Can add fish sauce to spice, if desired.
4. Drain brine, reserve. taste vegs for saltiness. if too salty, can rinse. If not enough, can add.
5. Mix vegs & spices. Stuff into quart(liter) jar. Press til brine rises. Can add some reserved brine if necessary to submerge. Either weight vegs down or check every day to submerge vegs.
6. Ferment in warm place. Taste every day. After 1 week, move to frig.
7. Eat, enjoy. mmmmm microorganisms GOOD!!