KIM CHI

2~~~ 1 LARGE(4 to 5lb) NAPA/ASIAN/GREEN or WHITE CABBAGE (NAPA CHOPPED INTO 2inch PIECES.
         WHITE CHOPPED INTO 1inch PIECES.) SAVE 5 OR SO "FULL OUTER LEAVES"
         TO PLACE ON TOP OF THE FERMENT
2~1~ 1C SEA OR PICKLING SALT(HIMALAYA ROCK SALT WORKS GREAT TOO)
2~1~ 1 GALLON WATER
4~3~ 1T SEA, HIMALAYA ROCK, OR PICKLING SALT
4~3~ 3T SUGAR
4~3~ 1C WATER
4~3~ 1/2C ANY TYPE ONION (SLICED)(AND OR ONION POWDER)
4~3~ 4CL GARLIC (CHOPPED)(AND OR GARLIC POWDER)
4~3~ 1T GRATED GINGER (AND OR GINGER POWDER)
4~3~ 4T *KOREAN RED PEPPER(AND OR CAYENNE AND OR REGULAR CRUSHED RED)
4~3~ 5 SCALLIONS (CHOPPED) *optional*
4~3~ 1 JALAPENO (CHOPPED) *optional*
4~3~ 1 HABENERO (CHOPPED) *optional*
4~3~ LARGE DIACON RADISH (SLICED)(AND OR ANY RADISH) *optional*
4~3~ OTHER SLICED VEG(CARROT, GREEN PAPAYA...ETC)  *optional*
4~~~ THE RINSED CABBAGE

1~ MIX WATER/SALT WELL. YOU WANT THE SALINE TO BE SATURATED. SO IF YER SALT IS COARSE ECT. WHEN  STIRRING FOREVER AND THERE IS STILL SALT ON THE BOTTON OF THE JAR, ITS SATURATED.
2~
2a~ PLACE CHOPPED CABBAGE IN A POT, JAR, BUCKET, ETC. (CERAMIC, GLASS, OR, IF DESPERATE, PLASTIC). PRESSING IT DOWN BY HAND TO REMOVE AS MANY AIR VOIDS AS YOU CAN WITHOUT TOO MUCH EFFORT.
2b~ COVER WITH SALT WATER. TOSS LIKE A SALAD. WITH HANDS. RUBBING AND CHURNING.
2c~ COVER CABBAGE WITH THE  "FULL OUTER LEAVES". IT HELPS IF YOU CAN TUCK THE LEAVES DOWN THE SIDES OF THE CONTAINER AN INCH OR SO. THEN A PLATE OR DISC LIKE OBJECT THAT JUST FITS INSIDE THE CONTAINER. THE PLATE IS TO KEEP THE KIM CHI SUBMERGED. IT WILL ROT IF NOT SUBMERGED. WHEN YOU GET THE HANG OF USING THE "FULL OUTER LEAVES" AND TUCKING THEM, YOU SOMETIMES CAN GET AWAY WITH NOT USING THE PLATE OR DISK.
2d~ PUT A WEIGHT ON THE PLATE AND OR THE "FULL OUTER LEAVES" TO KEEP IT DOWN. THE HEAVIER THE BETTER. A GLASS PITCHER, BOTTLE, OR JAR OF WATER WORKS WELL(I USE A 1L WHISKEY BOTTLE A LOT OF THE TIME. MAKE SURE YOU REMOVE STICKERS AND CLEAN IT WELL).
2e~ PUT A PLASTIC BAG OVER THE RIM OF YOUR CONTAINER AND ANY WEIGHT YOUVE USED THAT MAY BE STICKING OUT THE TOP. RUBBER BAND IT TIGHT TO THE RIM TO KEEP STUFF OUT.
2f~ LET SIT 24 HOURS(8-12 HOURS WILL DO).
2g~ RINSE THE CABBAGE 3-4 TIMES. DRAIN WELL.
YOU CAN SAVE THE FIRST SOAK WATER FOR COOKING LATER.
3~ MIX.
4~
4a~ TOSS LIKE A SALAD. WITH HANDS. RUBBING AND CHURNING 
4b~ REPEAT THE POT, PLATE, WEIGHT, AND COVER DIRECTIONS. IF THE LIQUID DOESNT COVER THE CABBAGE, ADD A SMALL AMOUNT OF SALT WATER(1T SALT PER 1C WATER).
4c~ PLACE IN A SPACE THAT IS 68-75 DEGREES FAHRENHEIT TILL ITS STARTS TO FERMENT(WHEN YOU PUSH LIGHTLY DOWN AND BUBBLES COME TO THE TOP. USUALLY LESS THAN 24 HOURS). THEN LET IT FERMENT ANOTHER 24-48 HOURS. FERMENTATION TIMES ALMOST ALWAYS DIFFER. TEMPERATURE IS THE BIGGEST FACTOR. IF ITS TOO COLD(LESS THAN 65 DEGREES FAHRENHEIT) IT WONT START TO FERMENT FOR MONTHS OR EVER. CHECK ON IT OFTEN, IF YOU SEE ANY CHUNKS FLOATING, TUCK THEM IN OR SCOOP THEM OUT. AFTER THE 24-48 HOURS OF FERMENTATION, PACK TIGHTLY INTO JARS AND REFRIGERATE. IN THE FRIDGE, IT SHOULD FERMENT AT LEAST ANOTHER 5 DAYS. SAVE EXCESS LIQUID FOR KIM CHI SOUP OR SIPPING. 

* KOREAN RED PEPPER IS CRUSHED RED PEPPER WITHOUT THE SEEDS. SO ITS NOT THAT HOT. SOMETIMES YOU CAN ONLY FIND THE KIND WITH SALT ADDED. IF SO ADD LESS SALT TO THIS RECIPE. I DONT USE THE STUFF WITH SALT SO THERE ARE NO GUARANTEES. IT MIGHT TURN OUT CRAPPY.

TEMPERATURE:
 its sometimes a pain in cold climate to achieve the right temp. i use a heating pad, then towel, then kim chi jar on top, then a towel wrapping the jar to insulate. i put the heat pad on a timer to go on for 15  minutes 2-4 times a day. youll need a thermometer to figure that part out.
 the top of the fridge is warm. refrigerators produce a lot of heat. so check the cabinet above or just place the jar on top of the fridge itself. and wrap in towel for insulation.
 ive built a small(2footx3foot) box before in a very cold house. put a light bulb on a cord dangling in there to produce whatever temp you need. just have to change bulb wattage to figure out the right temp. a small closet works too sometimes. wrap in towel for insulation.
these methods can also be used for kombucha or any other ferment.

TIPS:
i use the same  "FULL OUTER LEAVES" over and over again. just put them in a separate container in the fridge or keep them in salt water. its sometimes hard to find great leaves. and the longer they sit in brine/saline(salt water) the more pliable they are. very good idea to keep the leaves that cooperate with your style of packing