I've made Kimchi a few times before and it came out just a good as the store bought kind (if not better).
I can give you the ingredients but I'm not good at remembering portions and measurements.
You need Cabbage (chinese), Rice Wine Vinegar, Onions, Garlic, Peppers or Paprika, Salt, Sugar, and Ginger.
Cut the cabbage into chunks, the garlic and onions into small pieces, put into a big bowl, add the seasons and Vinegar. Cover it and put it in the fridge and store over night. You can jar it afterwards or eat it. In my opinion the flavour enhances the longer it sits.
I hope this is helpful

Oh and you can then make kimchi soup. I just had some for the first time yesterday. Sooooooo GOOD!! I have to learn how to make it and will share.

hi mel - i posted this on this tribe a year or so ago.......it remains a staple in my recipe book and in my diet.

Kimchee

1 lb. Napa cabbage – chopped coarsley
1 lb. daikon – peeled, sliced ½ thick & either halve or quarter the slices depending upon the circumference of the radish
2 carrots, peeled @ sliced ¼ inch thick
5 scallions coarsely sliced
2 ½ T + 2 t salt + 1 t salt
2 T finely minced ginger
1 ½ T finely minced garlic
1 T cayenne pepper, ground

This is a 2-Step process

First step:

In a large bowl, mix 5 cups of water, 2T + 2t salt until dissolved. Add cabbage, daikon & carrots and weight lightly with a plate to cover. Soak 12 hours @ room temp.

Second step:

Mix ginger, garlic, cayenne, scallions & 1tsp salt in another large bowl. Drain cabbage, etc., reserving the salt water. Toss the cabbage, etc. w/ the spices. Place in a ½ gallon jar (make sure your jar has a lid) – Cover w/ retained salt water (you won’t use it all), leaving ½ inch headspace. Loosely cover with lid (after 24 hours tighten the lid) and ferment @ room temp. for 3-7 days.

This is the original recipe – I do a couple of things differently – I triple the batch, use smaller jars, packed pretty tightly w/ the veggies, then liquid w/ ½ inch headspace, AND I ferment in my garage during the cooler months (some say that you shouldn’t even attempt to make kimchee in the hotter months), and during summer (because I can’t go a day without the stuff) I ferment them in my old fridge that sits in the garage at it’s lowest (least-cool) setting

www.treelight.com/health/nu...imchi.html

and

www.fabulousfoods.com/recipes...15/17609

First one is worth the read whether you use it or not.