Reserve a few outside cabbage leaves to use for pushing the kimchi below the brine.

Chop and grate all the vegetables and add them, with the rest of the ingredients, to a large bowl.

Massage the ingredients together, so that the salt causes the cabbage to sweat and make a brine.

Let it all sit for a few minutes. You want everything to get nice and juicy.

Pack the mixture tightly into mason jars.

Fold up a cabbage leaf, that you saved earlier, and use it to keep all the veggies down below the brine.

Add weights to the top of the mixtures and add a fermentation lid.

Let it sit out for up to five days. Check your fermenets everyday starting after day 2. Depending on the warmth of your home will determine how long it ferments for.

Take the rings, plastic wrap, weight and folded up cabbage leaf out. Replace with the regular mason jar lids and store in the refrigerator.

Enjoy.