I'm not sure why I've finally decided to make kimchi, because I've found a brand available here in Ireland that's really good, finally. But my dad sent me a recipe that was for a reasonable amount--most recipes are to make about 80 gallons at once, and no matter how much I love fermented cabbage, I'm just not going to go there. So I made this recipe once and it ended up being so salty that I almost tore my face off. So in the face of defeat, I made it again. It was the perfect amount for me, 1 ball jar, a pint, I think? And without the extra two cups of salt, it's pretty good.

1/2 large Chinese or Napa cabbage
1/4 cup + 1 tablespoon salt
1/2 cup Korean chili powder
2 tablespoons crushed garlic
1 teaspoon crushed ginger
2 tablespoons sugar
1 bunch green onions, sliced thin

Dissolve the 1/4 cup salt in water (in a bowl). Throw in the cabbage and let sit overnight. The next day, squeeze the cabbage and get the water out. Slice into kimchi sized pieces. In mixing bowl add salt (don't overdo it kids), pepper, pepper powder, garlic and ginger. Stir it around. Add the green onions and pack it all into a jar of some kind. Leave it at room temperature for a day, then refrigerate.

More about kimchi and pics and stuff here.