I cant live without this! I love Kimchi but I change the ratio of ingredients everytime I make it. This is what we did last night at The Waiting Room.
4 Chinese Cabbages, 3 carrots, 2 large ginger roots, 7 cloves garlic, 2 onions, dried red pepper flakes, fish sauce (or salt).
Cut up the cabbage into slices and the carrot into rounds. Grate the ginger and garlic, thinly slice the onion and combine with a handful of red pepper flakes and a tablesppon of fish sauce (or a 1/2 tsp of salt if you dont eat fish)
Combine the wet indredients with the cabbage and carrot and then press into a glass jar or plastic container. Every 2-3 days press down the cabbage mix so that the liquid in the jar gradually covers the vegetables. Taste the kimchi after about a week and start eating when it has reached the degree of fermentation that you like.