Combine all the ingredients in a large bowl and combine well using your hands. Really squeeze and knead it, until the salt starts to dissolve and the vegetables begin to release some liquid.

Pack the vegetables into a large jar, really pressing them down well.

Loosely cap the jar (I use one of the white storage caps from Ball) and place the jar on a small plate or saucer (to catch any leaks).

Let the jar sit at room temperature for three or four days, until the kimchi tastes good to you.

When you like the flavor, pop the jar into the fridge and enjoy!