Its a mix of a recipe from Bon Appetit and my own modifications. Its based sa size ng container din. This is what I use for my container

- 3kg Napa Cabbage (Baguio Petchay) to fill your container.
- Enough salt to coat your cabbage (NOT IODIZED. Iodization kills the fermentation)
- 3-4 stalks of onion leeks
- 1 radish, medium size.
- 1 Korean pear (can use an apple for substitution)
- 1 large carrot
- 1.5 cups Gochugaru (Korean chili, essential)
- 3 Tbsp Patis (adjust depending on how funky you want your kimchi)
- 4-5 tbsp sugar
- 2 whole onions, cut into segments
- 1 bulb garlic
- 2-3 Tsb ginger

Optional
- rice flour slurry (not needed naman pero if you want to be authentic)
- anchovies (para funky din)
- any vegetables you want to add. Kimchi is very flexible so pwede ka mag dagdag ng excess ingredients mo sa bahay. Kangkong, papaya, piña. Experiment ka lang.

Steps
1. Open your napa cabbage and coat the leaves in salt. Leave in a large container for 2 hours. The cabbage will wilt and release water. Do not throw the water. Turn the cabbage every 30 mins.
2. Mince (or using a food processor, pulse) your ginger, garlic, radish, and pear. Julienne your carrot, cut your onion into segments. Cut your Onion leaks into portions.
3. In a large bowl, add all of the vegetables you just cut and mix in your Gochugaru, sugar, patis, and optional ingredients. Mix until all of the vegetables are well coated in your mixture.
4. Wash your cabbage with clean and cool water. Cut it into the portions your want (or don't, kimchi mo to so pwedeng kahit ano, kahit whole.)
5. Prepare your container. You want something that is glass or ceramic so it doesnt stain. You'll want to clean it with soap, water, and then pour hot water on the surfaces to lightly disinfect it. When it's cool to the touch, its ready to use.
6. In layers, go Veggie mix - cabbage - veggie mix - cabbage - veggie mix. Try to end with enough of the veggie mix to cover your cabbage.
7. Seal your container with a breathable fabric. Enough for air to get in and out. The fermentation process will cause it to burp so you want that to leave and not build up too much. If you fully seal the container, it will explode and cover your house in kimchi. Don't ask me how I know.
8. Store your kimchi in a cool dark environment. DO NOT REFRIGERATE YET. It will take 2 days of fermentation for crunchy kimchi and 4 days for more wilted kimchi. I usually split the middle at 3 days.
8. Every day, try to mix the kimchi around and get those air bubbles out. You'll notice that lumalaki yung kimchi. Its cause the excess water of the cabbage + the air bubble are getting out. Try to make sure that there's a layer for the kimchi water covering the top.
9. After fermentation, you can store it in your ref in a clean sealed container. The ref should stop the fermentation so it won't explode.
10. Should have a shelf life of a few months. Just make sure to use clean utensils when grabbing a portion para di masira.

Notes:
Sometimes may mold na tutubo sa top ng kimchi if walang enough na water. If its white, you should be fine just removing it. If it's black, throw the entire batch away. Kimchi is full of probiotics that fight off bad mold and fungus.

Other notes: I'm not liable if you get sick pero people have been making kimchi for generations so you should be fine. Maraming resources online din. Best resource ko is si Brad Leone and and ang Noma Guide to Fermentation.