To make a 24 oz jar of kimchi -
Soak the cabbage for around two hours hours in 2 tbsp of salt (with one cup of water). Note that the longer you soak the cabbage the more salty your kimchi will turn out, so it's important to not soak it for too long!
Rinse off the salt water with fresh cold water
Blend together the following: 1/2 radish, onion, ginger, garlic, peppers, red chili powder, sugar, sweet rice (Make sure that the sweet rice is cooked)
Combine this mixture with the the cabbage
Add in the chopped chives as a garnish
To ferment, put the kimchi in an airtight container and store at room temperature for 24 hours
After this time has passed, the kimchi can be stored in the refrigerator