Step 2: Chop Chop
In a large bowl place a 1" layer of cabbage and sprinkle some salt over it, a decent sized pinch each time, perhaps totaling 1 1/2-2 tablespoons. Continue to layer cabbage, salt, cabbage, salt, until you run out of cabbage.
Here is where most kimchi recipes advise you to use 1/4-3/4 CUP of salt to soak the cabbage, which then has to be rinsed three or more times so that the kimchi is not too salty! We do not like extremely salty tastes, but it can be unsafe in some canning recipes to alter the amounts of salts, vinegars, and other preserving agents. We conferred with an expert who said that yes, most recipes use much more salt than is necessary for the fermentation to occur. The Korean FDA is also working on making a lower-sodium kimchi more popular because “In the old days they needed to put a great deal of salt in kimchi as a way of preservation. However, with the help of state-of-the-art refrigerators these days, we don’t need that much salt in kimchi".
Continue chopping the rest of your vegetable ingredients into bite size pieces, and your spices a bit smaller(minced garlic, grated ginger, etc.)
Mix all prepared ingredients together in a non-reactive (glass, plastic, ceramic) container.
NOTE: If you are not stoked about spice, place the Thai chilies in your vessel whole, otherwise remove the seeds and dividers and add to the mix.