I use a hybrid of Maangchi's two recipes for this kimchi, her recipe for easy kimchi and her recipe for emergency kimchi. I cut and salt the napa cabbage the way she instructs in the easy kimchi recipe but skip the porridge step and use the mixture of fish sauce, hot pepper flakes, sugar and vegetables from her emergency kimchi recipe. I also add white onion to the mix. I like to add either daikon or Korean radish as well, but I couldn't find any in time. The kimchi is a little darker than usual, but it tastes wonderful. Every batch of kimchi I make tastes better and better!