• Cut the cabbage lengthwise through and then crosswise into 2-inch-wide strips.
• Place the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it starts to soften.
• Add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy. Let it stand for 2 hours.
• Rinse and drain the cabbage 3 times under cold water. Drain for 30 mins.
• Meanwhile prepare all other ingredients. After the cabbage has drained, mix everything thoroughly, work the paste into the vegetables until they are thoroughly coated.
• Pack the kimchi into jars. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
• Let them ferment for 1 to 5 days. Place jars on something to catch any overflow. Keep at cool room temperature, out of direct sunlight, for 1 to 5 days. It's normal to see bubbles inside the jar and brine may seep out.
• Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean spoon to keep them submerged under the brine and release gases produced during fermentation.
• When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. The cold will stop further fermentation.
• You may eat it right away, but it's best after another week or two.

Notes

• Only ever use clean utensils in you Kimchi!!
• Make sure your jars and lids are very clean
• Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
• Kimchi can be refrigerated for up to a few months.