Start by washing your cabbage. Take off 2-4 of the outer leaves to use for topping the Kimchi in your jars. Then you can choose to either chop or shred your cabbage.
Add your cabbage to a large bowl and add your salt. With clean hands, mix and squeeze the cabbage to release some of its juices.
Next, add the daikon radishes, carrots and regular onions (if using) to a food processor and shred. Alternatively you can do this by hand with a knife or with a box grater.
Chop your green onions into 1/2 inch pieces, if using.
Grate or finely mince your garlic and ginger.
Add all your shredded vegetables ginger and fish sauce to the bowl with the cabbage and use clean hands to combine.
Add in your Gochugaru, (a tsp at a time if you're not big on spice) and taste a bite to see if the spice level is to your liking.
Now, fill your jars or crocks with the Kimchi and press down with clean hands or a meat pounder until the liquid covers the vegetables. Add water if necessary. Cover with your reserved cabbage leaves or fermentation weights.
You can cover with a regular lid or a fermentation lid. A regular lid will work just fine.
Let the Kimchi ferment at room temperature anywhere between 3 days to 2 weeks. This will depend on the temperature of your home and your desired taste. The best way to tell if its ready to be transferred to the fridge is to taste a little bit. After 3 days, taste to see if it is pleasantly sour. There should also be a good amount of bubbles forming when it is ready.
Enjoy!