4-6weeks before you want to use the kimchi you do this:
1headCabbagecut in half inch dice
1Green and Red Bell Peppercut into half inch dice
2Carrotssliced thinly
2Red Oniondiced
1tspCrushed Chilies or a favorite pepper for heat
1galwater
1Tbsp Salt
Ceramic crock or food service plastic vessel
Instructions
Fill crock with chopped product. Combine water and salt and dissolve.
Pour over vegetables. Place an inverted plate into liquid with an inch of water over the plate.
Place an oversized piece of plastic wrap over the top. Place a glass weight on the plate over the plastic to keep the plate submerged.
Set on counter or shelf for about 4-6 weeks depending on how fermented you want it. I do 6 weeks.
Check weekly to see if a white film has formed. If so, skim off white film and replace the plastic cover. I have read that there can be other films to form but I have not had this happen.
When Kimchi is ready, poach the salmon in water with a squeeze of lemon.
Place poached salmon on a platter & top with the Kimchi.
Serve with a salad or rice.
Notes
I have done Brussels sprouts and raw small cucumbers with dill and onion. They make the crunchiest "pickles" you have ever had. No cooking!