Cut the cabbage in half lengthwise, cut out and discard the root end. Cut each half the cabbage lengthwise again and then cut crosswise into smaller pieces.

Add the cabbage to a large glass or stainless steel bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover the cabbage.

Cover with plastic wrap and let sit on the counter top at room temperature at least 12 hours and up to 24 hours. It should be looking wilted.

Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently press down on the cabbage to remove as much of the liquid as possible. Transfer the cabbage to a medium-size bowl and set aside.

Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

Pack the cabbage mixture tightly into a clean glass container, such as a large pickle jar with a tight-fitting lid.

Open the container after 3 days to let the gasses out, and taste the kimchee, returning it to continue fermenting if needed.

When fermenting is complete, it is ready to eat but will taste much better if it has refrigerated for at least 48 hours. It will slowly continue fermenting in the refrigerator.