1tablespoonsea saltcan use kosher or pink, just not iodized
1/2teaspoondried chili flakes
Peel onion and carrot. Dice or spread all veggies (your preference) and place them in a large bowl.
Add all other ingredients.
Using very clean or gloved hands, squeeze and mix ingredients repeatedly until they have reduced in volume by about half and are leeching liquid. Pack ingredients into a quart size jar - or two jars if need be.
Place in cool somewhat dark place (kitchen counter is fine) and open and shut the lid twice a day to vent until kimchi is ready, about one week. See post for tips and hints on making this and knowing when it is ripe.
Once Kimchi is ripened, store in the refrigerator.