I can kimchi, can you kimchi too?

I decided to make kimchi on Saturday because Mummy said it was "very easy". Just have to buy the chilli paste and ferment it with the cabbage. As you can see from the ingredients picture, it was easy-ish, but not THAT easy because you have to make the chilli paste. If you look at the glass container below the carrot, I even made salted squid the week before in preparation!

I read a few recipes and these 2 are more or less it: http://www.maangchi.com/recipe/easy-kimchi and http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html.

Deviations:
-I didn't add the minced onion, and all the seasoning I put was to taste.
-I also just mixed everything by hand- I didn't use a food processor to mix the chilli paste.
-I used regular glutinous rice flour (from Thailand) instead of sweet rice flour

Salted cabbage- I had to wash out the sink and put them in there to salt cause none of my bowls were big enough. I was quite liberal with the salt and put more in every 1/2 hour. One recipe said to salt for 3 hours, the other for 1 1/2 hours. So I salted for about 2 1/4 hours :)

Chilli paste- the green stuff is spring onion

Chilli paste with the radish and carrots. I didn't have a big enough bowl so everything had to be done stepwise, vegetable by vegetable

Mixing the cabbage in. I didn't have disposable gloves so I just used the inside of a clean food plastic bag to mix. Doesn't it look good!!!!!!!

TA DAH!!! KIMCHI!!!!!

I've started giving some away already cause I don't think I can eat all of it. It's a big big container and taking up lots of space in the fridge. It was so fun to make though!!

Fighting!