You need to use Nappa Cabbage for Kim-chee. I also add garlic, onions, cayenne peppers, jalapenos, shredded carrots, and anything else lying around.
I couldn't stop thinking about kimchi. Just put up 2 gallon jars. I went pretty light on the cayenne pepper. I measured and wrote down everything because it was my first time. Used nappa cabbage, daikon radish, shredded carrots, thin sliced onion, green onion, and made a brine, in each jar one cup raw sauerkraut juice, one cup kombucha, some minced garlic, ginger paste,kosher salt and cayenne. I am looking for more of a kraut type, not a drier rotted type. Thanks for the inspiration. I can hardly wait!
