My wife isn't Korean, she's Chinese. But, here's the recipe she uses to prepare Kim Chee. I don't know where she got it, but it kicks royal ass!
2/3 pound Napa Cabbage (1/2 a large head)
1/2 pound Daikon radish *
1 large Cucumber *
1 medium Turnip *
1/2 cup salt
3 Spring onions (chopped)
12 Garlic cloves (minced)
4 teaspoons Fresh ginger (grated)
1 tablespoon Dried chili flakes
2 teaspoons Soy sauce/tamarind sauce
1 cup Water
4 or 5 Thai Dragon hot peppers
* Peel daikon, cucumber and turnip, and slice 1/4" thick.
Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover
with water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
Julienne each vegetable into a uniform shape. return them to the large
bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari,
salt and 1 cup water. Toss to combine.
Spoon the vegetables with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening. Everyday,
turn jars upside down a couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator.