Strong recommend for kimchi beginners. I've always loved ALL kimchis, but my partner only came around to cabbage kimchi in the last couple years. Long before th

Strong recommend for kimchi beginners. I've always loved ALL kimchis, but my partner only came around to cabbage kimchi in the last couple years. Long before that - once I made some daikon kimchi, she loved it and got hooked. I mention this because daikon kimchi while sacrificing the tenderness, delicacy, and complexity of flavor of a good cabbage kimchi is really, really, REALLY forgiving. So if you want to learn the fundamentals that's a good place to start. Also - it may seem like an extravagance, but get a fermentation crock with a water seal and weights. They pay for themselves in ease, time, and better product with far less chance of spoilage in just a few batches... and literally a couple batches if you account for the retail price of kimchi vs. the cost of the ingredients for homemade.