Kimchi

1/2 head of cabbage
3 radishes
2 carrots
2 onions
2-3 cloves of garlic
1-3 serrano peppers
1/4-1/2 tsp ground ginger

Mix a brine of about 4 cups water and 4 tablespoon of sea salt. Stir well until salt is dissolved. Coarsely chop cabbage, slice radishes, and grate carrots. Let veggies soak in brine for a few hours or overnight, with a plate on top to keep veggies submerged. In a food processor, make a paste out of the onion, garlic, peppers and ginger. Add paste to drained veggies, retain brine. Put veggies in a jar and use a glass or cup to compress but not seal the mixture to keep veggies submerged. Add brine if needed to cover veggies and/or inside cups for added weight. Let sit for about a week with a towel covering it. After about a week is over, remove the glass or cup, seal with a lid, and refrigerate. Enjoy!