I am making this Kimchee better and better each time.

Ingredients:
1 napa cabbage
1/2 cup salt
1 bunch green onions (sliced into 1 inch pieces)
4 cloves garlic (chopped)
1 inch ginger (grated)
1 cup gochugaru (Korean red chili flakes)
2 tablespoons fish sauce

Directions:
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
3. Let the cabbage sit in the salt for a few hours.
4. Rinse the salt from the cabbage.
5. Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.
6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
7. Seal the container and let ferment at room temperature for 2-3 days.
8. Place the container in the fridge and let ferment for a couple more days.

recipe from closet cooking