Max and I loveeee eating kimchi! The problem is I only like the ones made by my Korean friends and the ones serve at our favorite Korean restaurant. I have yet find the store-bought ones that I like.
I tried so many online recipes and couldn't find the one I like until my friend Linda shared her recipe. Thank you! Since only Max and I likes Kimchi, I usually only make Kimchi with one bunch of Napa cabbage then share them with friends who likes it.
Note in picking Napa cabbage: buy the fresh green one from Asian supermarket instead of from the Farmer Market. I find the farmer market one to be dry. It would be find to use in cooking but not for Kimchi. The seasoning I share here is best for medium size Napa cabbage weights around 3 pound.
Cut the cabbage into four parts.