You've heard us talk about our homemade kimchi a few times (here and here), and we're finally spilling the beans on how we made it.
We used this recipe, given to us by my cousin, that came from The Lucky Peach.
We just had a head of regular green cabbage on hand, rather than the suggested napa cabbage, but from our previous experience, the green cabbage worked just as well. Start by chopping your cabbage into big hunks. You'll season liberally with salt and sugar, and let it sit in the fridge overnight.
Next, you'll want to whip up the seasonings. In a food processor, puree the garlic, ginger, soy sauce, Korean chili flake, fish sauce, and brine shrimp.
Ikea, that we've also used for our sauerkraut. Stuff as much of the cabbage as you can into the jar. If you don't have a jar, you can also use a plastic container with a lid. In our first attempt at making kimchi, we went this route, and it came out great! The key is to make sure that the cabbage is packed in as tightly as possible, and no air can get in.