Cut the cabbage into two-inch long pieces, and throw away that annoying root end.

Place in a large bowl and sprinkle with salt, and toss until the cabbage is evenly coated. Add enough cold water to just about submerge the cabbage.

Cover with plastic wrap and leave it to sit at room temperature for somewhere between 12 and 24 hours.

Drain the cabbage in a colander and rinse with cold water. Softly let out the excess liquid and transfer to a medium bowl and set aside.

Chuck the remaining ingredients in a large bowl and stir to combine.

Throw in the cabbage and toss with your hands until evenly mixed and the cabbage is evenly covered in the mixture.

Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.

Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting for about a week). Refrigerate for up to a month.