Kimchi

• 1 head napa cabbage
• 3-6 handful red tower chili pepper
• 6 pieces ginger nug
• 5-6 stalks green onion
• 7 cloves garlic
• 1-2 tablespoons sugar
• 1 bunch carrots (optional)
• 1 bunch daikon (optional

1. chop up a chinese or if not available napa cabbage into largish bite size pieces. layer pieces in a big bowl sprinkling generous amounts of salt and water to facilitate osmosis. rotate, drain, add more salt/water for at least 5 hours though if you're ok with crunchier cabbage which will release water in the jar you can wait less hours but the water dilutes the flavors a little.
2. drain, chop up ginger, scallions, garlic and add
3. if you have/like daikon and carrots chop up daikon to small pieces and shred a little carrot and add
4. add sugar 1-2 tbs and chili to taste, i like it spicy so i add about 6 tbs of chili
5. mix it all up and jar it. i like it fresh, best after a day or so, after too many days in fridge will start to sour so then it's good for soups/stews

cabbage, handful red tower, ginger nug, stalks green onion, garlic, sugar, carrots, daikon

Taken from www.epicurious.com/recipes/member/views/kimchi-572b7111fa7a4bd05afd84e0 (may not work)