This is my mom's homemade kimchi recipe - it is for non-spicy kimchi (she adds the red bell peppers for color - omit for those on AIP) and has lots of great flavor, in addition to probiotics once fermented. This is a large recipe (usually lasts us a couple months) and can easily be halved.
Sprinkle salt over each leaf of cabbage. Leave cabbage to sit with salt for 3-4 hours until wilted.
While cabbages are wilting, add the other ingredients (except radish, krill, and scallion) to a food processor/blender and process to make the marinade.
Grate the radish using a mandolin and chop scallions. Add to marinade, along with shrimp and 1 tb sea salt.
After cabbages have wilted, rinse them with water and drain. Cover each cabbage leaf with the marinade, then rough chop them into 1-2-inch pieces.
Store in a glass jar or kimchee container at room temperature for 2-3 days, then move to fridge.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/korean-kimchi/