• Coarsely chop the cabbage and reserve.
  1350 gm napa cabbage
• Cut the shallot into 2 cm pieces and add to the reserved cabbage.
  6 green shallots
• Shred the daikon radish by hand or chop in the TM. 
  750 gm daikon radish
• Add 150gm daikon at a time to the TM bowl. Chop 4 sec /Speed 5.
• Transfer the daikon to the bowl of cabbage. Repeat the process until all the daikon is chopped.
• Add 150gm of carrot at a time to the TM bowl. Chop 4sec /Speed 5.
  750 gm carrot
• Transfer the carrot the bowl with the cabbage. Repeat the process until all the carrot is chopped.

BRINING

• Mix the water and salt in a large non-reactive bowl until dissolved.
  
  6 cups natural pure water , 6 TBS Himalayan salt
• Add the vegetables to the brine and submerge them fully for 3-4 hours or overnight.
• Drain the brine off the vegetables. Make sure to reserve some of the brine.
• Rinse the vegetables in fresh water 2 or 3 times to remove excess salt.

KIMCHI PASTE

• Place the ginger, garlic and onion to the TM Bowl. Mince 5 sec/Speed 9.
  25 gm garlic, 20 gm fresh ginger, 300 gm onion
• Scrape down the bowl.
• Add the Korean chilli and fish sauce (or ½ cup of brine if vegetarian) to the garlic mixture. Combine 15 sec/Speed 6.5.
  60 gm Korean Chilli, ¾ cup fish sauce
• Add the Kimchi paste to the drained mixed vegetables.
• Mix the paste through the vegetables thoroughly, until they’re completely covered.
• Lightly press the kimchi into a 2 litre fermenting crock.
• The brine will rise to the top of the vegetables as you press. If necessary add a little more of the reserved brine to completely submerge the vegetables.
• Place a crockery weight on top of the vegetable to keep them submerged as they ferment.
• Cover the jar or the crock lid to deter unwanted insects or particles. They won't be able to get in the crock but as water bubbles out onto the plate they may be attracted. 
• The fermenting crock can sit on the kitchen bench away from sunlight until it's ready.