Anyone doing their own Kimchi?

[Cormoran]

I have become quite addicted fond of Kimchi and wanted to try to make my own, but all the recipes online are for kilos and kilos of cabbage. Someone has a tried and tested recipe of Kimchi-for-on?
And really just 48 hours on the kitchen counter ? I leave my sauerkraut for two weeks.

I make my own kimchi, and several kilos of veg (including cabbage…) all eventually break down into a mix you can stuff into jars.
just make sure you have some jars with wide necks.
I use this recipe, but vary the veg a lot.

www.rivercottage.net/recipes/kimchi

I do.
I leave it out (covered) for 24 hours then into the fridge

My recipe if anyone is interested.
shred 1 or 2 chinese leaf, salt and leave for at least an hour
Grate carrots and shred spring onions
Dice 1 Cm ginger and finely chop 3/4 garlic cloves
Mix Gochugang with sesame oil, honey, rice vinegar and a bit of water ( heck water level in cabbage)
make a well in veg and stir in sauce
add to sterilised jar/s and leave out covered for 24 hours then transfer to fridge

no amounts as I do it to taste and it depends on the size of cabbages. Elderly Korean Lady is probably spinning in her grave (although she may be immortal) at this recipe but it’s really easy, tastes great and I have a Q of people asking for it!!

I've got a kimchi box, I probably should make it again. I just found I didn't eat enough.

Thank you so much everyone!!
I know it breaks down a lot, but I already have several jars of sauerkraut and picked vegetables ! I keep buying jars and jars! 😁

Next on my list, is natto! But first I want to master this one! Thanks again!!

I use this recipe, which uses just one cabbage: David Lebovitz kimchi
Simple and tasty and so worth it!