There's a lot of different Kimchi recipes out there and we mixed two of them (http://www.maangchi.com/recipe/tongbaechu-kimchi and http://chezshinae.blogspot.co.at/2013/12/how-to-make-kimchi.html) together with some variations. I don't have any exact measures since honestly I don't remember how much we ended up mixing up exactly and I think the exact amounts don't really matter for Kimchi and depend a lot on taste (e.g. we love garlic so definitely used more of it), so take a look at the other recipes to get an idea how much you need.
Caigua (since we had fresh ones from the garden)
Gochugaru (Korean red pepper flakes)
Begin by cutting the cabbage into pieces and mixing it with a lot of salt in a big bowl. This will start drawing out water. We added caiguas cut in half into the bowl as well. You should let the cabbage lose water for about 2 hours, mixing it up every once in a while.
In the mean-time cut the carrots and radish into strips, and the garlic into pieces
Also cook some rice.
Once the 2 hours are over thoroughly wash the cabbage to get as much of the salt off as possible.
For the paste blend together garlic, rice. gochugaru, fish sauce, water and sugar.
Then mix the cabbage, all the vegetables and the paste together.
Fill the mixture into jars or other suitable containers. Pack everything tightly but also leave 2-3 cm free on top.
Keep the jars in a warm but dark place. Make sure to check on the jars every day and open the lid to release the fermentation gases. Once the Kimchi has reached your desired taste put it into the fridge to stop the fermentation.