Here's the kimchi recipe i use.
I chop up and wash the Wombok (Chinese cabbage) then leave it out on a towel to air dry pretty well. Put it into a large bowl or bucket add sliced onion or spring onion, plenty of crushed garlic and ginger and as much dried korean chilli powder (gochugaru) as you like. I then weigh the contents of this bowl and add 2.5 - 3.5% salt by weight (depending how salty you like it and how long you want it to keep) - half of it as salt and half as fish sauce (fish sauce is approx. 25% salt so if you add 100ml of fish sauce, you're adding 25g of salt).
Here's an example:
If all the veg + chilli = 1000g, you should add a total of 12.5g salt and 50mL of fish sauce (12.5g salt equivalent) if you're aiming for 2.5% salt total
Koreans now mostly use fish sauce but, in the past would use anchovy powder, raw oysters or fish waste. Mix everything together, pack into a sterile jar and then loosely cover the vessel to allow aerobic fermentation. Best done at 21-25oC to encourage the lactic acid bacteria to work quickly. You'll, hopefully, see carbon dioxide bubbles in the liquid that has been drawn out of the cabbage by the salt.
Start eating when it seems like the bubbling has subsided and it tastes a bit tangy .
Kim chi
