At farmer’s market this Saturday I found yummy looking carrots, a giant daikon, and white kohlrabi (instead of the normal purple I buy). These are all very crunchy and make great ferments. I decided to throw them in my food processor (grating them). I threw in 3 tablespoons of Korean dried chills and 3 tablespoons of kosher salt. I mixed well and them sit until the juices started to run. I took it all and put it into a large mason quart jar, weighted it down and set it out to ferment.
You can always check my exact kimchi directions here: Kimchi
Kimchi is a method and you can mix up the ingredients. Commonly used: cabbage, savoy cabbage, napa cabbage, green onions, carrots, radish, daikon radish, garlic, onion, but have fun and try anything!