I just pulled another batch of dill pickles from the fermenter so it’s on to kimchi. We eat kimchi as a side dish, mixed with scrambled eggs, or with rice and fish in a rice bowl. My version uses what I have on hand so it changes every time. A head of cabbage, a few tbl spoons of thin sliced ginger, Tbl spoon of anchovy paste, and hot pepper to taste are the base ingredients.
This batch uses onions and red peppers from the garden and some shredded carrots. I have used radishes, garlic scapes, and green beans in the past.
I typically just eyeball everything so there is no real recipe to follow. I will start with a head of cabbage and add other ingredients until it looks good. I will add about 5 tables spoons of kosher salt to the mixture. I mix well and then taste it. It should be salty but not over powering.
Fill the fermenter, add the weights and let the bacteria do the work. After a day I will check the level of the liquid in mix. If there is not liquid covering the top I will add brine to cover. The brine is 1 tbl to a pint of water. I let the sit until the bubbling slows. You could just leave it in there for storage but I usually have something else to go in. When it’s done I put in quart canning jars and store in the refrigerator.