My gf is absolutely obsessed with Korea. She love the music the movies, and especially the food. She asked me to whip her up some kimchi. I found this recipe:(link deleted) and went from there. Alot of improv went into it but it still will probably turn out awesome. This was my final recipe
1 Head Napa Cabbage
1/2 cup shredded carrot
20 red raddishes
3 Cloves garlic
1 small ginger root (makes about 3T, LEAVE SKIN ON)
1 dried Ghost pepper of average size
1/2c Kosher Sea Salt
2 Identical big glass bowls
2 Large Mason Jars
Pull napa lettuce apart leaf by leaf until the leaves are sticking to each other too much to get off in one piece.
Pour 1/4c salt into a 1/3 pan so that it covers the bottom
Punch the leafs of cabbage down onto the salt.
Arrange the leaves of lettuce in the bottom of glass bowl, stems down all pointing to the bottom of the bowl, shingling them as you go and sprinkling salt on them before covering with new leaf.
Place second bowl on top of first one.
Fill with Ice water
Wrap together with saran wrap so the leaves are being pressed inbetween the 2 bowls.
Place in icebox for later.
Cut core of head of cabbage into 1" wide strips by cutting perpendicular to the core.
Pull apart and strain.
Remove root and stem of raddishes, quarter them
Small dice both the pear and apple, leaving the skin on them but making sure to wash off pesticides (or just buy organic)
powder ghost pepper
Mix above 3 into a fine paste
After prepping ingredients remove compressed cabbage leaves from icebox
Leaves should be limp but not falling apart.
Rinse and strain
Squeeze the water out of the leaves, I find 5 at a time to work the best, then all of them at once just to be sure.
Cut into 1" slices like with the core
Combine with ingredients from phase II
Mix well until there arent any garlic or ginger clumps.
Deposit mix into jars, compressing every half inch or so.
I fit this entire recipe into 2 jars when compressing properly.
Make sure there isnt an air gap at the top, if there is then add more cabbage.
Cold ferment in icebox for 2 weeks, tasting daily.
To curb spiceyness, add ginger
To curb saltyness, add radish.
To curb tartness, add apple/pear
Enjoy over rice with a glass of Soju.