I’ve tried different recipes for KimChi, starting with the one in ‘Wild Fermentation’ by Sandor Katz. It’s a good one, but I tried to experiment a little bit with different flavors and ended up with a couple of variation including one where I used all leftovers. Then I stumbled upon the recipe called My go-to KimChi, which I think is by far the best for me and I’ve been using it mostly since.
The recipe of LeftOver KimChi will follow later!