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 a cool and somewhat dark place (the kitchen counter is fine) and open and shut the lid twice a day to vent until kimchi is ready (about one week). See the post for tips and hints on making this and knowing when it is ripe.
Once kimchi is ripened, store it in the refrigerator.