How to make KimChee

This is my third time making KimChee. We usually buy it in Charlottetown at Seoul Food and it's $5 for a small container.  I've looked up a few recipes and have come up with one that's pretty good.

When I first made it in January, I had 2 headS of bokchoy cabbage

 and I used 1/8 c. cayenne pepper and 1/2 c. chili flakes.  This was way too spicy so I quickly soaked 2 c. regular cabbage 

for 2 hours to dilute the spiciness.I put it in 2 large jars and let sit out for 1 week in cool dry spot.  The regular cabbage is too crunchy and it was still too spicy.

The next time I made it in March, I used 1 head Savoy Cabbage,

 and1 head bokchoy.  I also used dried Chili Japones chopped in the Ninja blender

and 1 T Cayenne pepper.  It was ok, but still not like the other stuff we buy from Seoul Food.

In the meantime, I also bought kimchee at the Summerside Farmer's Market, but it wasn't spicy at all- more like Sauerkraut.

So, then HH picked up this magazine

and it had this recipe in it:

It says to use Chili Powder

And Napa Cabbage

So, I did.  Except I couldn't find Napa Cabbage at the store, so I had to wait about 3 weeks.  Finally last week I found it!

So, here's my recipe:

1 Head Napa Cabbage

Chopped

Soak overnight in 2 bowls with 9 c. H2O with 1/3 c. plus 1/2 of 1/3 c. Sea salt (ratio is 6 c. H2O, 1/3 c. salt).  Rinse well.

Coarse grate 2 carrots, 1/2 daikon radish.

Mince 1 head garlic, same amount ginger.

You can see cabbage soaking in yellow bowl with a plate on top to keep it in the water.)

Make sauce with 1/4 c. fish sauce, 1 t. sugar, 1/2 c. chili powder.

(Here are some salt crystals I found in the bottom of the old fish sauce jar!)

Mix all together and put in jars.

I set the jars on a plate because I really filled them and they leaked as they fermented.  I  let it sit in cool spot for 4 days then put in fridge.  We started eating the kimchee right away, but kept it out to let it ferment longer.

I'd say I still need to find the right chili powder. I think I need Korean chili powder, not Tex-mex!  But it's good, just different! :-)