Rainbow kimchi

Kimchi is a spicy, naturally fermented cabbage dish, similar to sauerkraut but with more of a kick.
There are more than 200 different types of kimchi, but this is a nice simple one.

Half a cabbage (I used red), cut into 2cm pieces (keep a large leaf of cabbage aside). 
You can also use Bok choi instead of cabbage
2 Tbsp rock salt
2-3 large cloves garlic, chopped
1 tsp fresh ginger, peeled and grated
1 tsp sugar
3 Tbsp Gochugaru (Korean chili pepper paste)  I used 1 Tbsp Sriracha sauce.

4 green onions, green parts only, chopped
1 onion, thinly sliced 
2 large carrots, peeled and sliced
Fresh chilli, chopped

Sterilize the jars either by steaming, boiling or baking.
Wash all the vegetables.
Place the cabbage in a bowl.
Combine the cabbage and the salt, and then leave for about 2 hours so it starts to wilt and release about 1/4 cup of liquid.
Combine the garlic, ginger, sugar, chilli paste or Sriracha and carrots if you are using, and process in a food blender until it forms a rough paste.
Drain the cabbage and keep the juices.
Mix the cabbage with the chilli and ginger mix.
Pack into the jar making sure there are no air pockets.
Pour the remaining cabbage juices on top, making sure there is an inch of liquid above the kimchi.
Press the reserved large cabbage leaf on top to cover.
Loosely seal the jar, and let them sit for 3 to 5 days.
Keep in the fridge when the kimchi reaches the right flavour for you.