My family has been enjoying homemade kimchi for many years since my mother learned to make it on her multiple trips to Korea back in her K-craze days. It took me a few years, but I finally got the recipe from her to make some of my own and I will no longer have to buy kimchi from the grocery store!
As delicious as the kimchi that results from this particular recipe is, I would like to make a statement that this is not the most authentic recipe for Korean cabbage kimchi; it is a version of it that suits the tastes of my family and, to be honest, I really prefer this homemade one to the ones that I buy from the store.
The ingredients required for this cabbage kimchi recipe is fairly straightforward, and because Korean products are so easily available nowadays, I would advise that you use Korean ingredients as much as you can.
The photo below is of my batch of kimchi immediately after it is combined and before I placed it into the fridge to mature. The cabbage bits are still crunchy and slightly raw, but it will all become softer and tastier after 5-7 days.