Makes 1 (3 liter jar)
Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the "max" line but no higher. Place a clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
Store at 70 - 80°F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65°F, fermentation may take 2-4 weeks.