I have tried 4 times now, and I'm pretty sure it's because the only recipes I find are from Korean-american migrants, meaning that they'll use kosher salt, which we in Europe don't have. The salt/water ratio will be off, which will prevent fermentation (and lead to oversalted kimchi).
If anyone here is a Korean and knows of a somewhat traditional kimchi recipe using metric units and table salt, I'd be stoked if you would post it in a comment.
I have tried 4 times now, and I'm pretty sure it's because the only recipes I find are from Korean-american migrants, meaning that they'll use kosher salt, which we in Europe don't have. The salt/water ratio will be off, which will prevent fermentation (and lead to oversalted kimchi).
If anyone here is a Korean and knows of a somewhat traditional kimchi recipe using metric units and table salt, I'd be stoked if you would post it in a comment.