I know there are many recipes online but I would love to get to know what your favourite recipe to make at home is. I made mostly vegan Kimchi in the past but I am ready to try recipes with fish sauce now because I have no more vegan girlfriend to consider in my cooking.

My standard is that I pre cut nappa cabbage in ready to eat size, salt it for at least a few hours and then wash it to clean it and to get the salt off. I make a sauce from Korean red pepper flakes, ginger, garlic and spring onions. Sometimes I also put in onions, carrots, radish and pear too. I usually add some soy sauce (as a umami replacement for fish sauce). Then I make a slurry by cooking up some rice flower and water and mix that with the sauce. Afterwards I mix the sauce into the cabbage, put everything in a large container and let it sit at room temperature until fermentation sets in. After that I keep my kimchi on slow fermentation in the fridge.

What is your standard, what can I improve? Looking forward to reading your recipes and ideas!