[scott_paul]

I use a variant of Emmymade's variant of Maangchi's recipe. It works really well.

Rinsed pickle jars work great, a head of Napa cabbage usually fills about 2+1/2 ~ 3 jars. If you're not into high spicy, dial back the red pepper by about half, for your first try. If you don't like funky, skip the fish sauce or any seafood component, I always do this so that the flavor won't clash with some dishes, you can always add fish sauce to a dish but you can't remove it.

I ferment it for about 3 days at about 65 ~ 68 degrees(f), then into the fridge. It keeps indefinitely but is best within a few months.

Do not bring it into work, just as you would not microwave fish at work. The aroma is very much not to everyone's preference, even when made without seafood.

https://www.youtube.com/watch?v=vaoA7SKN0g0 https://www.maangchi.com/recipe/easy-kimchi

[asiachick]

it would never have occured to me not to bring kimchi to work. Durian? Stinky Tofu? ok but Kimchee? I'll bet most company cafeterias have blue cheese around