Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged but it's okay of some leaves poke out.

Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours to get nice and salty and preserved.

Drain the cabbage, by pouring the cabbage into a colander and rinse with cold water to get the excess salt off. Gently squeeze out the excess liquid and transfer to a bowl; 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 mixture tightly into a clean 2-liter glass jar with a tight-fitting 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 about 1 week). Refrigerate for up to 1 month.