Recently we received a comment asking for the Smith's kimchi recipe and they were happy to provide it:
We kind of follow Sandor Katz's recipe from his Wild Fermentation book (which we highly recommend!). Basic ingredients being Chinese cabbage, daikon radish, onion, garlic, hot peppers, fresh ginger. Almost anything else could be added like turnips, oh and carrots are great. And of course you need salt. So to start we shred the cabbage just by cutting it finely with a sharp knife. Then we chop up the radish and carrots and/or turnips and maybe some sweet peppers all maybe 1/8 or 1/4 inch thick. Then we mix all that together (cabbage, carrots, radish, peppers). Then we make a salt water brine which is made using 1 tablespoon per cup of water (one cup salt for one gallon water). I use warm water so the salt dissolves easier, and oh I like to use a quality natural salt, NOT Mortons! So stir the water till the salt is dissolved. Then we soak the vegetables in the brine for half a day or overnight. Be sure the brine covers the veggies. Make more brine if necessary. Then after soaking drain the brine but keep it handy. Make a finely minced medley of fresh ginger, hot peppers, and onions. Maybe one or two large or four small onions per head of cabbage. Maybe one big handful ginger and one or more(!!) hot peppers per head. We use a food processor to do the mincing. Then mix this potent stuff with your salty vegetables and firmly pack into a large jar or crock or food grade bucket. Place a small plate or something that fits right on top of the vegetables and weight it down with a water filled jar or something to force the brine to completely cover the veggies. Add brine if necessary. Put a cloth over top with a tight string or rubber band to keep flies out but let it breathe. Keep at room temperature for about a week. Taste it every so often to learn how it changes. When it tastes good and sharp transfer to a clean jar with a lid and put in refrigerator. Lasts a LONG time. Enjoy! Let us know if you need help as you go!