I love Kimchi. Indeed - I love Korean. However Kimchi is one of those things (a bit like tomato sauce, and branston pickle) where you do wonder if it's worth trying to replicate at home - as the commercial stuff is so easy and good. (Last time I did I ended up with a jar of mouldy cabbage!)
However - this time was a bit more sucessful...
Firstly take some Chinese cabbage
Coat in the marinade
Take a peek in (and be thankful it wasn't mouldy)...!
And serve. This was excellent - hot, pungent, spicy and tart - not a bad effort