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Kimchi (Korean Sauerkraut)   1 large head napa cabbage - (this type of cabbage will give the traditional look and taste of kimchi) 1 large bunch of green onions, chopped 1 1/2 cups grated carrots 5 or 6 cloves minced garlic (for my taste, more is better, but this is a personal choice) 2 - 3 Tbsp. grated fresh ginger 1/2 - 1 tsp. dried chili flakes 2 Tbsp. sea salt - to taste   black sesame seeds (optional - add later when serving.) (other vegetable options to add: finely sliced daikon or other radishes, turnips)   Cut each napa cabbage leaf if half lengthwise and cut into 1-inch (bite-sized) pieces.   Chop the green onions using both white and green parts.    Combine all of the ingredients in a large bowl.   Massage the veggies with your hands until juices are released.   Pack the kimchi into quart jars, making sure that there is some liquid above the vegetables, and leave a 1-inch of air space on top. Put lids on the jars, without turning them too tight.   Let the jars sit out on the counter at room temp for 3 - 10 days. I let mine sit out for about a week. When the veggies rise to the top in the jar be sure to push down with a spoon to keep them covered by the brine.   Put into the fridge for storage.   (Note: It's the benefit of the fermentation that makes this such a healthy condiment. Amounts of garlic, ginger and chili flakes is totally dependent on how spicy you like your food. This recipe is a variation of one from the Domestic Diva:  whose enthusiasm for all things fermented is contagious.)