According to Wiki...Kimchi is a traditional Korean fermented dish made of vegetables with varied seasonings.
It is most commonly made with napa cabbage and other vegetables such as radish, green onion, chive, and cucumber.
Kimchi is the most common banchan, or side dish, in Korean cuisine.
So here's Gisela's Mexican Version of Kimchi
(I don't want to offend anyone with this recipe since I know there are over 100 different recipes so here's mine)
Wash the Cabbage and cut it or separate the leaves
Slice the Radish, and chop the onions, garlic and ginger.
In a Large bowl or cacerole put the watter and salt and then put the cabbage and let rest in for 5 to 7 days (in the freezer
or if you are in a cold water it can stay outside,,,covered ofcourse!)
After those 5 to 7 days take it out and put a layer of cabagge, garlic, chilli powder, onion, ginger, fish sauce, radish
and so on until you finish with all the ingredients and it has to go back to the freezer for 2 to 3 days more.
Then you can take it out and enjoy!! :)
It has to look like this...
ps. Check this put ;)