This simple kimchi recipe makes about 4 quarts.
5 pounds (two big heads) of coarsely chopped Napa Cabbage
3-4 large cloves garlic and a nice piece of fresh ginger finely chopped
1 red,yellow or orange pepper
…..any combination of vegetables will work…red onion, etc.
2 ½ to 3 tablespoons of natural sea salt
add to taste:
red pepper, black pepper and white pepper
Mix well, add to crock, press below brine and allow to ferment for 3-5 days at room temperature