Step 5: Mix and stuff
Mix the vegetables with the ginger-chili-onion-garlic paste. Mix thoroughly, then stuff into jars. I find two quart-sized mason jars are just about right, but you can also use more pint jars, or a single larger crock or jar. Pack it tightly, and put something on top to weight it down. This can be a slender glass tumbler, a ziplock bag filled with water or brine, a nice clean smooth rock that fits inside the jar, etc. And actually, I have made perfectly edible kimchee without weighting it down, just by packing very tightly in the jars and pushing the contents down firmly each day while fermenting. It's better if it is weighted though, which is why traditional pickling crocks were so handy. A small bowl-shaped Chinese or Japanese teacup pressed down on the mixture in the jar is something I have used from time to time.
Cover to keep out dust and flies (I like the plastic screw-on Mason jar caps because they are nonreactive and easy). Set on a tray to catch any juice that may come up and over the top of the jar while fermenting. You can ferment this on your kitchen counter, smelling and tasting it daily until it tastes like Kimchee and then refrigerate, or you can put it in a cool basement to ferment more slowly and develop more complex flavors.
Generally it is ready when the cabbage and daikon are somewhat translucent and softened, but you can start eating it any time, dependent on your taste. Usually when it smells right, it tastes right. If it is left in the refrigerator long enough to smell sweet or alcoholic, it has gone bad. We never have that problem though, because it is too delicious