Thinly slice the cabbage into a huge bowl. Sprinkle on the salt and massage it in. Let stand for 2 hours then cover with 10c of cold water. Stir this around with your hands to be sure the salt is evenly distributed. Using a big glass plate, invert it over the cabbage and weigh it down. Leave it like this - on your counter if it's cool in your kitchen, or cover and put in the refrigerator - for 24 hours.
After 24 hours, drain and rinse the cabbage very well, in a large colander. Shake off the excess water and blot with a clump of paper towels. Add the cabbage to the marinating vegetables. Combine well and then fill your Kimchi jars. Leave the jars sealed for 24 hours, in a cool dry place, then refrigerate for at least 48 hours before serving. The Kimchi will have much better flavor if it's allowed to ferment in the refrigerator for a week or so.