For my fermentation project I will be making kimchi.  I chose kimchi because it is one of my favorite foods and I have never made my own. For my project I will need :

1) 1 (2 pound) head napa cabbage
2) 1/4 cup sea salt
3)Water
4) 1 TBSP grated fresh garlic
5)  1 tsp grated fresh ginger
6)  1 tsp sugar
7) 1-5 TBSP Korean red pepper flakes (gochugaro)
8) 8 oz Korean radish or daikon, peeled and cut into matchsticks
9) 4 scallions, trimmed and cut into 1 inch pieces

        All of the other materials I have, such as a large glass canning jar and various basic kitchen supplies.  As I read farther in the recipe it said that the ingredients have to be fermented at room temperature, which will be interesting because of the temperature fluctuation in my house.  My house is very cold during the day and with the woodstove gets very warm at night.  It will be interesting to see if the temperature fluctuation has an effect on the fermentation process.