• 4 lbs cabbage  - Grate,  chop, slice or use SlawBoard  
• 1 lb carrots and 1lb Daikon radishes - slice into thin, 1" lengths
• 2-3 Tablespoons of both garlic and ginger - finely chopped or grated
• 2- 4 scallions - slice into thin, 1" lengths
• 1-3  Tablespoons of Chinese Chili powder  
• Mix all of the above together in a bowl (Not the Crock)
• Add mixture to Fermenting Crock as follows -
• Pack 2" of mixture into crock and sprinkle with one tablespoon of salt
• Firmly pack down contents of crock with wooden tamper or fist
• Repeat previous 2 steps until mixture is all in crock
• Insert stones/weights and press down firmly on top of mixture
• Put crock lid in place and fill the moat with water
• After two days, remove the lid.  Hopefully the natural juices have covered the mixture and stones. 
• If stones slightly covered, your all set
• If not, add a little salt to some water, boil it and let it cool to room temperature.  Once at room temperature put some in the crock until the stones are slightly covered.
• Put crock lid in place and fill the moat with water
• Keep covered, make sure the moat is full of water and allow to ferment for  2-4 weeks at room temperature
• During the 2-4 week period, sample the Kimchi for flavor.  The flavor and crunch will change over time
• When flavor is right, remove all contents, eat and or store. when satisfied

 Experiment with ingredients and fermenting times

Purchase a K&K Fermenting Crock