Autumn Harvest Kimchi

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   ["Mix all ingredients in a large bowl.", """Massage"" the mixture with your hands, grabbing handfuls, and squeezing repeatedly until the vegetables are wilted and excess water is squeezed out.", "Spoon kimchi mixture tightly into a quart-size jar with a wide mouth.", "Pack tightly, pressing hard until the brine rises- vegetables must be submerged in brine to avoid mold forming.", "Loosley cover jar with lid.", "Allow kimchi to ferment at room temperature for about a week, pressing down the mixture each day to make sure vegetables remain submerged in the brine.", "The longer it ferments, the more sour it becomes.", "When kimchi has fermented to your taste, store in the rfrigerator."]

* Per serving · 4 servings · Values may vary.

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