Kimchi

This recipe is (mostly) from the book, Wild Fermentation, which gives recipes for all sorts of basic fermented foods. Kimchi takes at least 5 days to ferment, but can be left in the fridge for as long as you can refrain from eating it!

1 head Napa or chinese cabbage
1 red onion
2 cloves elephant garlic or 1/2 a head of potent garlic
1 daikon radish, or a bunch of standard radishes
A few carrots
1 ginger root (about 5 inches long)
3-4 red hot chilies (or any other form of hot pepper: jalapeños (what I used), crushed pepper flakes, hot sauce, etc.)
Sea salt

Large, clean, bucket or crock, with lid and/or plate that fits INSIDE the crock.

Slice the cabbage as coarsely as you wish. I like to leave it in large chunks, each about an eighth of the cabbage, but it may not stay this way. Pack the cabbage tightly into the crock. Chop the onion, garlic, radish, carrots, and any other vegetables you wish to add, and pack them tightly in around the cabbage.
Sprinkle with sea salt. About 2 or 3 tablespoons will do. Pour 4 cups of water over, and top with a plate or lid.
If using a plate that fits snugly inside the crock, you can place weight on the vegetables (a jugful of water or heavy bowl) to ensure that all the vegetables remain submerged.
Leave overnight, or for up to 24 hours.
Grate the ginger, and puree or dice the chilies. Drain the salty brine off the cabbage reserving a cup or two, and rinse with water over a colander. Transfer back to bowl, and mix in the ginger and pepper.
Transfer kimchi to quart-sized mason jars. If there is no liquid, add a bit of reserved brine or water. Cover tightly with lids, and let sit at room temperature for up to a week.
Taste the kimchi, and when it has a bit of a bite, store it in the fridge, until ready to eat!