Cut cabbage into bite-sized pieces.
In a ceramic bowl or stockpot, combine cabbage, garlic, ginger, salt, and chili flakes.
Pound the ingredients with a wooden mallet to "bruise" and break them down.
Add remaining ingredients, stir well.
Transfer the mixture into quart-sized mason jars.
As you add it to the jar, use a wooden spoon or mallet to compress the kimchi until liquid rises to the top.
Leave about one inch from the jar's top, cover tightly.
Store at room temperature for 3-4 days, then refrigerate.
For optimal results, use a wide-mouth canning jar air lock fermenter.
Enjoy your homemade, cost-effective fermented vegetables rich in beneficial bacteria!
