Mix all the ingredients together in a glass or ceramic bowl. Cover the bowl with a tea towel and leave overnight.
Spoon the mixture into clean sterilised jar/s allowing 4 - 5 cm of space between the top of the jar and the top of the vegetables.
Fill with filtered water.
To keep the vegetables submerged in the brine, place something over the top to weigh them down ( I used small condiment bowls).
Loosely fasten the lids and set the jar/s aside at room temperature for 2 - 3 days. Your kimchi should start to fizz a little when it ferments.
Remove the weights, secure the lids tightly and store in the refrigerator.
Spoon the kimchi onto grilled meat/chicken but use sparingly with other salty foods such as cheese.