This is my first try at making my own Kimchi. I purchased the Book " Sauerkraut, Kimchi, Pickles and Relish" By Stanley Marianski and His brother Adam. Started out with 2 heads of napa Cabbage.

Then I made a brine of three cups of salt to 4 quarts of water and soaked the cabbage for three hours.

Then triple rinsed it in the salad spinner

Chopped up the cabbage in 2" slices and then cut the Scallions, Finely diced the ginger root, Red pepper powder, Crushed 3 cloves of garlic and got the salt and sugar ready for mixing.

Mixed in all the spices and goodness...

Put it in the homemade fermintation jar for a three day ride, or maybe more....

Three days fermenting at 68° F and it should be ready to eat....