• Sea salt
• 1 lb chinese cabbage (napa or bak choi)
• 1 daikon radish or a few red radishes
• 1-2 carrots
• 1-2 onions, leeks, a few scallions, or shallots
• Ginger root
• 3 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or in a sauce
• 3 TBS fresh grated gingerroot

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1. Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
2. Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This should take a few hours or overnight is even better.
3. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like. Prepare the spices: grate the ginger, chop the garlic and onion, remove seed from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which inhibit microorganisms.

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