Kimchi

Wild Fermentation by Sandor Katz. Fills a 945ml jar. 12 steps

1 liter water	dissolve	soak vegetables in brine a few hours or overnight, until soft		drain brine from vegetables; reserve some brine in case it's needed	Mix. Pack it tightly into a jar, and cover with a fermentation lid. Leave at room temperature for a week or more.
4 tablespoons salt
500g Chinese cabbage	coarsely chop
4 red radishes	slice
2 carrots
4 spring onions	chop		mix into a paste
4 cloves garlic	chop
3 red chillies	slice after discarding seeds
3 tablespoons fresh ginger	grated
3 tablespoons fish sauce

This is the version I made, and it came out great. Alternatives: ferment it cooler and longer; add raw oysters; change the vegetables.