Kimchee

I've made a lot of sauerkraut in my time but never kimchee.  Here it is at last.
The method came from this page: http://fermentationrecipes.com/kimchi/4

Here are the ingredients for this simple kimchee.  

A variety of carrots are shown here.  I also peeled and diced daikon radish (that big white thing).  

Next, a large head of Napa cabbage was roughly chopped.  

1/4 c. of salt was added to 4 cups of water.  The first three ingredients went into this metal pot and the brine was poured over.   I pressed down on the cabbage several times over the course of an hour to get the vegetables down below the level of the brine.  Then a plate was placed on them to hold them under for 4 hours to overnight.  In my case it was about 4 hours. 

I drained the vegetable mixture and saved the brine in case I needed it.  I didn't, as it turned out. 

In a food processor I chopped up 3 T. of ginger, 5 cloves of garlic, a jalapeno pepper, a red onion and some dried red pepper flakes.  These were chopped finely and then mixed it with the vegetables.  

I put this mixture into a two quart mason jar, pounding it down with a wooden spoon after adding a cup or so.  You want to really compact this.  I actually had slightly too much of the mixture so I had to pull some out so that there was an inch or so of brine at the top.  I then put a glass in the mouth of the jar to press down on the vegetable and keep them below the surface.  This is important to prevent them from molding.  

Below is a picture of the complete set up, actually taken the next morning.  Notice that it's sitting on a plate.  It often overflows as fermentation starts. It does seem to bubbling already!