Kimchi

1 head napa cabbage

1 bunch green onions

2 carrots, grated

1/2 cup daikon radish, grated

1 Tbsp fresh ginger, grated

2 cloves garlic, peeled

1/2 tsp crushed red pepper

1 Tbsp salt

Pound cabbage, onions, ginger, garlic, crushed red pepper, and salt in a bowl to release the juices.  Transfer to a wide mouth quart canning jar and press until juices cover the vegetable mixture (veggies should be 1 inch below the mouth of the jar).  Cover tightly with a canning lid and leave at room temperature for 3 days.  Store finished kimchi in the refrigerator.