yeah the rubins are a rare treat that i allow myself now and then! so good though.
holy crud is that kimchi salty. wow.
note on the recipe below: You can do napa cabbage and green onion, but i usually do bok choy, kale, daikon, and green onion.
Basic Kimchi:
1. Chop up veggies (bok choy, kale, daikon, and green onion)
2. In a mixing bowl mix the following for every 6 cups chopped veg:
- 2 Tbs Glutenous Rice Powder (optional http://goo.gl/f6ddyh doesn’t contain gluten)
- 6 Tbs Kochukaru (Korean red pepper powder http://goo.gl/7RRjGX)
- 4 Tbs minced garlic
- 2 Tbs minced ginger
- 2 tsp sea salt (heaping) (not a processed kind with iodine added)
- 1 Tbs Fish Sauce (optional, can use soy sauce or water http://goo.gl/OHeKbK)
- 2 Tbs Apple Cider Vinegar (the kind with a mother to start the culture extra fast http://goo.gl/ryVGL3)
- Enough water to make it into a thin paste if it isn’t already.
3. Mix the chopped veggies with the paste and put in glass jars, add one piece of kimchi from a previous batch or store bought to each jar (optional: to start culture extra fast)
4. Place jars into a dark cubbord.
5. Once a day flip the jars upside down and shake to get the brine circulating over all the veg (or the stuff on top doesn’t do as well.)
6. In 2 weeks or so move to the fridge. Vent the jars every now and then by cracking the lids because pressure will build up.
You’ll have some awesome homemade kimchi to enjoy. 
I pretty much just rough estimate everything i throw together, the recipe is very forgiving. You can increase or decrease the salt and hot pepper and garlic and ginger to taste. It is very forgiving as long as you are somewhat close to the recipe. If you ever have a batch that is too salty, add more veg and pepper powder. The salt should bring out the water in the veg, but if it seems too dry after day 2 add a small amount of water.
I hope that gets you started in the right direction! Cheers.
