Cut the napa cabbage into quarters and soak in water to make sure it's clean.
Drain thoroughly, cut off the core, cut into 1-2 inch slices, and place into a very large bowl with the salt.
Using a potato masher or meat tenderizer, pound the cabbage until soft and liquid has formed at the bottom of the bowl. I like to do this while sitting on the floor watching TV.
Add the remaining ingredients and stir to blend well.
Stuff the kimchi mixture into 2 quart size jars, making sure most of the air gets pushed out and there is liquid at the top.
Seal tightly with a lid.
Let sit 3-4 days, occasionally opening the lids to release the pressure and to push the air pockets out. I use a plastic chopstick for this.
Put in the refrigerator and let sit for at least 2 weeks before opening and consuming.