Gather the Ingredients

The first step in making Kimchi is to decide what vegetables you want. I always include napa cabbage.

You can ferment most vegetables, but if you have napa cabbage also, it seems to be a lot easier and more foolproof.

The mix shown here is my favorite. Going clockwise, it includes napa, carrots, daikon radish with lots of greens, broccoli, garlic (a whole package of it!), ginger, and green onions.

Another good mix is napa, parboiled green beans, and sweet peppers.

You can also include apples, pears, persimmons, pine nuts, and seseme seeds. Korean Kimchi often includes raw squid, shrimp, mussels or fish also. Radish greens are surprisingly good, as are any greens.

Green beans are good but should be parboiled. About the only thing that might not be good is raw potatoes.

The container shown here is a plastic bucket I got at a Korean store. It is very useful for mixing Kimchi -- you need a big bowl that will put up with a lot of salt. I used to use a big stainless bowl, but it was cheap stainless, and the salt started etching holes in it. I think good stainless would be ok though.

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