Get some Napa cabbage (Chinese cabbage) cut the bottom off. Soak the leves in salty water..good salty to taste... most of the day... the key is the leaves go limp. Rinse them all off thouroghly. Get some minced galic, fresh or from a jar. Get some red peper powder. Mix up some of thepowder to make some paste and in the garlic and some fish oil and spread it all over the leaves...let it set.... refrig or not... enjoy the next day.
I know that is not exact...LOL I learned from watching my wife. She also uses fish guts which I don't mess with. For medium head I would say 1/2 cup of minced garlic and maybe a big tablespoon of red pepper powder with a cup of water? I just add it slowly until I get the consistency I like.
there are recipies out on the web...
Like another poster said there are many things that are referred to as Kimchi, you can also make it from Dicon radish...mmmmm or from pickles
There is a warning that the longer it sits the more sour it will get.
You can even chop the stuff up make some Kimchi Stew with pork..... oh man I MAn HUNGRY!
Living the dream, inside a myth