Add all the ingredients to a food processor to create a paste. Transfer to the cabbage and massage in well.
Mix into the cabbage mix thoroughly
Sterilise a large glass mason jar/jars depending on the size.
Add the mix to the jar, firmly packing into the bottom. Add any brine from the mixing bowl.
Make sure the cabbage is completely submerged in liquid.
Allow a couple of inches at the top. Do not overfill.
Secure the jar lid and store away from sunlight for 2-3 days. Remove the lid once a day to allow gasses to be released. Ensure the cabbage is always covered in liquid (you can add a little water if needed).
Taste the Kimchi after a few days. It should be ready to transfer to the fridge.
Your Kimchi can be stored in the fridge.