Kimchi or Kim Chee

....We recently went to the John C Campbell Folk School in North Carolina and to our surprise, discovered an amazing kim chee recipe. Apprently the the school had a fermentation class that week. On fridays of each week all week long classes have a 'show and tell' sort of thing.

Gather your extra large glass containers, canning jars, cutting board, knife and this list of ingredients. This is how we adapted the recipe...
4 cloves Garlic or more depending on taste
Bok choy, one head
4-5 tbsp ginger
2 large carrots
1 large daikon or other radishes
1/2 large jicama
cucumbers
1 beet (though this will turn the whole thing beet red, I love beets)
1-2 bunches of scallions
hot peppers or pepper flakes
1 tbsp salt per 1 cup water

Chop all your vegetables the way you like. put them all in large glass jar bowl, something with a lid. Stainless steel will do also. add salt and water brine and soak. the brine should cover all vegetables. be sure to pack them in tight. some recipes use fish broth powder, hondashi, to give it that extra umph. We've laready made one batch with this recipe and it was great without it. So if you're not into fishy, leave it out. we left out the first batch for five days before canning it but this one seems to be moving a little slower in the fermentation process. I say it's due to the cooler weather by the window where we keep it. I'll probably let it go for a few more days before transferring it.