Fermented Kimchi

Hi all.

I have been playing around with fermenting for a short while. I started out making beer, then sauerkraut, then dilled fermented veggies, and I thought I would share my latest batch of Kimchi. I have made 2 batches before but today I am trying a new (to me) simple recipe. I should be able to post a result in about a week, after the little bacteria have done their magic. If any of you are more experienced I would value your comments/suggestions.

Anyways here's this evening so far...
A Napa cabbage, Garlic, Chili pepper powder, Daikon, Fresh ground ginger and fish sauce

I chopped the cabbage up into about 3/4 inch pieces, mixed up the pepper powder, crushed garlic, ginger and fish sauce. Then soaked the cabbage in a brine of sea salt and filtered water, and diced up the daikon. I kinda squished the cabbage a bit with my hands, because I had done that making sauerkraut before. I then enjoyed that micro-brewed beer while the cabbage soaked.

Drained the cabbage and stirred it all together, then shoved it all in a big gallon jar. I folded a clean cabbage leaf over the top and put a piece of the daikon on top to keep everything under the brine, that I added (fresh brine, not the stuff I soaked the cabbage in earlier).

Anyway, once this stuff ferments, I should have a spicy flavorful batch of pro-biotic goodness!
I'll keep you posted about how this simple kimchi goes and feel free to comment, Thanks for reading.