Red-Icculus.com

We used the WikiHow recipe.  It makes about 1 1/2 Quarts.

• 3 tablespoons plus 1 teaspoon sea salt
• 6 cups water
• 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
• 6 scallions, cut into 2-inch lengths, then slivered
• 1 1/2 tablespoons minced fresh ginger
• 1 cup of minced garlic
• 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
• 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
• 1 cup of shredded Korean radish (moo in Korean)
• 1 teaspoon sugar

1. Dissolve the 3 tablespoons salt in the water.
2. 

   Chinese cabbage

   Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.

3. 

   Cabbage soaking in brine

   Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours.

4. 

   Fermenting

   Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

5. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Eat is as a side, put it on rice, or put it in tofu soup.  It is nutritious and tasty!