Oleh Kevin Goulet, http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390 Recipe Notes Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation. Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.