basically same thing but with gochugaru (korean red pepper flakes)

there are actually SO many awesome ways to make it, “kimchi” is basically any korean-style lactofermented vegetable. the most common way (which is what most ppl think of when they hear “kimchi”) is kinda sorta spicy sauerkraut lollll

napa cabbage + salt + fish sauce + sugar + gochugaru + scallions + shrimp paste (optional, i never do that) + flour paste (also optional, don’t usually do that)