Small Batch Pickled Vegetables in Cooking Posted May 23, 2010 Timely post indeed. I picked up the loveliest Napa cabbage I've ever seen from my CSA. Bright leafy green, less white and frizzled than the standard variety you see at the grocery store. I've made some fresh salads with it, braised some with beans and I still have another head. I want to make a kimchi as I already have the Korean chili paste I think I will need. Does anyone have a go-to kimchi recipe they'd share?