Just made some Kimchi using Maangchi's recipe with some modifications. It was a great success!
I thought I'd share what we did as we had to deviate from the "official" recipe a little to adjust to our dietary needs. In particular, we needed it to be low(er) salt, less spice, and no fish sauce.
We followed the Nappa Cabbage Kimchi recipe.
To soak, we used 1/2 cup salt rather than 1 1/2 cup that recipe calls for. It was actually sufficient.
We used 1 1/2 cup of pepper flakes rather than 4.
1/3 cup of garlic rather than 1 full cup.
2 tbs of ginger rather than 1
We omitted 1 cup fish sauce but used 1/4 cup to 1/3 cup Kosher salt. We weren't sure 1/4 cup was sufficient, so we packed one jar then added some for the rest.
The end result was SUCCESS! Less salty and milder Kimchi!
I am NOT sure if my version will last as long as normal ones as there's less salt to preserve it, but so far so good. Fermentation happened normally, and after 2 weeks in fridge, it's quite tasty.
I hope this is helpful to someone who follows low salt diet.