ferment my friends!
Doing some worldly food stalking I cam across a kimchi recipe on David Lebovitz and it's actually much easier than I thought! Once you get your economy-sized korean chili paste and chili power, you're good to go (outside of the likes of K-town, it's go big or go home).
What you'll need:
1 large Napa cabbage (2 pounds, 1kg)
2 tablespoons coarse salt (do not use fine table salt)
1/3 cup (80ml) white rice vinegar
3 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon very-finely minced garlic
2 tablespoons coarse Korean chili powder (gokchu garu)
1/2 tablespoon very-finely minced fresh ginger
4 scallions, sliced in 2-inch (5cm) batons, including the green part
1 glass jar (a quart will be fine)