My kimchi recipe is:
2 Savoy cabage (about 4 lbs.)
1 carrot
a few scallions
a few shallots
a few cloves of garlic
a chunk of ginger
about 2 tbsp of sugar
about 4 tbsp of Gochujang / Korean Chili flakes
a pear
some fish sauce
i forgot the daikon radish... probaly spelled it wrong too
critical measurement is the salt to create the brine.
weigh all ingredients accurately and add 1.5% of this amount in sea salt
for this batch, which weighed 2198g x 0.015 = 33g of salt
adjust things to your taste on a second batch. Just follow the brine formula to achieve the correct salt ratio. It is easy to make it too salty...