http://www.culinarypen.com/2013/05/making-kimchi-with-atlantic-kelp.html https://www.instructables.com/id/Seaweed-Kimchi/ Step 1: Mix Cabbage With Seaweed Use one head of Napa cabbage, cut into about 1"-2" size pieces. You want to keep in mind that dry seaweed will expand when it's wet, so chop it finely. I didn't have daikon radish, which is traditionally used, but I found a lotus root, so used that, along with some tops from Toyko turnips, and scallions that I sliced and tossed in there. Keep in mind, you want it to fit comfortably in a mouth, so chop accordingly. Mix these together in a bowl. Step 2: Massage With Salt If you measure in grams, use 1% of the weight of your veggie/algae mix. (Probably about 1-3 tablespoons). Massage this into the vegetables. Step 3: Soak Cover the cabbage/seaweed with water. Place another pan or plate over it and weigh it down so the vegetables brine. Step 4: Mix Spices Into Paste Make a paste of garlic, gochugaru (Korean red chili flakes), you can also use the pre-made Korean chili-garlic paste that you find in most grocery stores. Grate ginger into this as well. I also added two anchovy fillets because anchovies are like the bacon of the ocean and make everything better. 2 cloves of garlic 1 tsp. grated ginger 3 tbsp. of red chili flakes 2 anchovy fillets Step 5: Drain Water, Add Spices, and Store Drain the water from the seaweed and cabbage and mix with the spices. There are a lot of ways to store this, but I used a vac pac and then put it into the cupboard. You can eat it right away, but it won't be fermented. Give it a few weeks to a month to let the lacto-fermentation take place. Step 6: Eat Your Seaweed Kimchi on Everything This is an easy and delicious dish-it's a version of Korean bibimbop. It's a bowl of rice topped with crispy salmon skin, an egg, and seaweed kimchi. (With a sprinkle of gomasio).