2 Heads chinese cabbage, 6 Green onions - chopped 4 Cloves garlic 1/2 c Salt 1 1/2 Inch of ginger 1 1/2 lb Diakon 4 tb Red pepper 1 Stalk celery 1 tb Sugar 1 Hard semiripe pearProcedure
Remember, this is a concoction of a similar vein to sauerkraut. Bacteria develop that acidify the mixture, and they will continue to grow in the KimChee even in the refrigerator, making it more acidic and also pressurizing the jar. Be careful when opening it.
My mother never was one for the celery or pear, but she did sometimes add thinly sliced squid. You could probably get away with a crushed paste of Anchovies for a similar effect. This is a highly personal dish, play around with it.