Kimchi, my simple version

Directions

1. 1
   Mix the cabbage, gochujang paste, and salt.
2. 2
   Work it all in well
3. 3
   Pack the mixture into the jars.
4. 4
   Take a big piece of cabbage lay across the top of the mixture.
5. 5
   Put marbles on top of the big piece of cabbage.
6. 6
   To hold down the kimchi below the brine
7. 7
   The brine will be made naturally through the fermentation.
8. 8
   If not enough make a salt brine of 1 cup water with 1 and a half teaspoons of kosher salt just add till kimchi is totally covered.
9. 9
   Let sit after 5-7 days to taste if its your desired ripeness put into refrigerator, for a week or longer hope you enjoy.
10. 10
    Will keep 3 months or longer in the refrigerator.