Chopped/sliced cabbage, carrots, daikon and green onions tossed with a  brine paste made by pureeing salt, onion, garlic, ginger and chili flakes
Ready to be packed...
I used a pickle pipe air lock and a pebble rock to weigh down the smaller jar and a water air lock and a pint-sized mason jar as a weight for the quart sized jar.
Delicious kimchi....4 days into ferment but I decided to take it a little longer
Kimchi batch 2
Having love for kimchi before tossing it all together
I doubled up on this batch and made a 1/2 gallon and quart sized jar using water air locks. I used whole cabbage leaves to cover with 2 pebble rocks as weights for the quart sized jar and a small jar to weigh down the 1/2 gallon.  The kimchi in the picture has been fermenting for 7 days. I gifted the quart sized jar and kept the larger one for myself. 
I made 3 more gallons for holiday gifts to keep my family, friends and colleagues healthy this season. 
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.