Here's another Korean recipe from ChefMD: Korean Kimchee. As the kimchee ferments, natural beneficial enzymes are produced that help improve digestion and absorption.
1 large head Chinese cabbage (Napa), 2 to 2½ pounds
1/3 cup coarse sea salt or kosher salt
4 green onions, sliced
1 cup slivered daikon
2 tablespoons rice vinegar
2 teaspoons each: crushed red chili pepper flakes, ground ginger and sugar
4 cloves garlic, minced
Cut cabbage crosswise into1½-inch thick slices. Lay slices down; cut crosswise into1½-inch slices (creating1½-inch squares of cabbage). Combine cabbage and salt in a large bowl, tossing well. Cover; let stand 3 to 4 hours or until cabbage wilts. Transfer to a colander; rinse well with cold water. Drain and repeat rinsing once to remove all excess salt. Transfer cabbage to a clean dish towel; roll up and press to absorb excess moisture. Transfer cabbage to a large bowl; add remaining ingredients and toss well.* Pack mixture into a clean glass jars with tight fitting lids (washed spaghetti sauce jars work well). Store in cool dark place for two to three days. Refrigerate up to two weeks.
*At this point, some of the kimchee may be used as a fresh condiment to serve right away before fermenting the rest.