You should make your own kimchi I would give you the recipe I used but your cabbage wouldn’t weigh the same so a method with ratios is better Vegetables * 1 Asian cabbage * Carrot * Daikon * Spring onion Paste - 20 cloves garlic - 1 Asian pear - 80g Korean chilli flakes, gochugaru - 45g Korean chilli paste, gochujang - 40g fish sauce - 15g honey 1. Chop cabbage. Toss with 3% salt by cabbage weight. Rest 2–3 hours, turning occasionally. 2. Rinse twice and drain well. 3. Blend all paste ingredients until smooth. 4. Mix cabbage, carrot, daikon and spring onion with the paste until evenly coated. 5. Pack tightly into a fermentation jar, pressing out air. Keep vegetables submerged with a fermentation weight. 6. Ferment at 18–21°C for 2–4 days, then refrigerate. #kimchirecipe #homemadekimchi #fermentation #food