This is the process and the ingredients I use to make my fabulous Kimchi. The recipes stay the same with minor additions by the chef. Traditionally, the fish sauce is replaced by salt cured anchovies with the salt washed off, but hey, to each his own!
Another tradition is the kimchi is put in a sealed clay pot and buried in the yard for a month or two so it can ferment out of sight and mind. The temptation is not there to open the pot and break the fermentation process.
A word about lacto fermentation here. This is what our ancestors used to can various vegetables and meats. It is very healthy and adds healthy gut bacteria to the body.
Try this and you will not regret it!
Makes about 8 pounds of Kimchi
For salting cabbage:
6 pounds napa cabbage
½ cup Kosher or sea salt (2.5 ounces: 72 grams)
2 cups daikon radish matchsticks
1 cup carrot matchsticks
7 to 8 green onions, sliced lengthwise
1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
1 cup water dropwort (minari), optional
Seasonings and spices:
½ cup garlic cloves (24 garlic cloves), minced
2 teaspoon ginger, minced
1 medium onion, minced
½ cup fish sauce
2 cups hot pepper flakes (gochugaru) Available at Korean Markets or Here
For making porridge:
2 cups water
2 tablespoons sweet rice flour
2 tablespoons turbinado sugar or regular light brown sugar
Buchu, Traditional/Ethnobotanical uses
The Khoekhoe people (also spelled Khoikhoi) employed the leaves for the treatment of a great number of ailments. Early patent medicines sold in the United States hailed the virtues of the plant and its volatile oil for the management of diseases ranging from diabetes to nervousness. Buchu first was exported to Britain in 1790. In 1821, it was listed in the British Pharmacopoeia as a medicine for "cystitis, urethritis, nephritis and catarrh of the bladder."
The drug had been included in the US National Formulary and was described as a diuretic and antiseptic. Its use since has been abandoned in favor of more effective diuretics and antibacterials. Buchu remains a popular ingredient in over-the-counter herbal diuretic preparations.
Historically, buchu has been used to treat inflammation, and kidney and urinary tract infections; as a diuretic and as a stomach tonic. Other uses include carminative action and treatment of cystitis, urethritis, prostatitis, and gout. It also has been used for leukorrhea and yeast infections.
Buchu remains a popular ingredient in over-the-counter herbal diuretic preparations. Despite the lack of evidence, buchu is still used today in western herbal medicine for urinary tract ailments, cystitis or urethritis prophylaxis, and prostatitis. It also is used in combination with other herbs such as cornsilk, juniper and uva-ursi. Buchu also is listed in the German Commission E Monographs to treat inflammation, kidney and urinary tract infections, and also is used as a diuretic, but the monograph explains that the plant's activity in these claimed uses has not been substantiated.