Strong recommend for kimchi beginners. I've always loved ALL kimchis, but my partner only came around to cabbage kimchi in the last couple years. Long before that - once I made some daikon kimchi, she loved it and got hooked.<p>I mention this because daikon kimchi while sacrificing the tenderness, delicacy, and complexity of flavor of a good cabbage kimchi is really, really, REALLY forgiving. So if you want to learn the fundamentals that's a good place to start.<p>Also - it may seem like an extravagance, but get a fermentation crock with a water seal and weights. They pay for themselves in ease, time, and better product with far less chance of spoilage in just a few batches... and literally a couple batches if you account for the retail price of kimchi vs. the cost of the ingredients for homemade.