Methods for making kimchi vary, and in Korea they even have nationwide kimchi competitions! (I was watching some food documentary on my plane ride to Singapore last summer after I got bored of the movies.) Do check out Maangchi's kimchi recipe! Hers will probably taste better, because she takes the extra effort to make a kimchi "spice porridge" first before coating the cabbage. And she has add-ons like oysters. But oh well, my fuss-free method tastes not half bad too!
2 heads Chinese leaf lettuce/Napa cabbage, chopped into big pieces (or you can leave whole)
1/2 cup kosher salt
2" piece of ginger, minced
2 cloves garlic, minced
1/2 onion, minced
1 tbsp fish sauce
2 tbsp sugar
5 tbsp Korean red chilli powder (it's more earthy and less spicy than normal chilli powder so you can add a lot to get that depth and nice red colour without burning your tongue)
1 tbsp hot pepper flakes (optional)
Choose your own "add-ons"
Spring onions, Leeks, Carrots, Radishes etc.
1. Sprinkle the cabbage with the sea salt, and set aside for 2-4h, turning once in a while to salt evenly.
2. Rinse the lettuce 3 times. Drain.
3. Rub and evenly coat the cabbage with the rest of the ingredients.
4. Transfer to a tight sealed container, and leave it at room temperature for 2-4 days. You'll see bubbles!
5. Transfer to the fridge, for up to a month. It will get more sour and develop a stronger flavour. If you can wait, don't enjoy immediately. But I've left mine much longer, and Koreans prized long-fermented kimchi.