Place the salted cabbage halves cut side up in a large bowl. Pour the water from Part 1 over the cabbage. Place another bowl of the same size on top of the cabbage and weigh it down with something heavy (like a 44-pound bucket of water or a similar heavy object) to press the cabbage evenly.

After 3 hours, move the cabbage from the bottom to the top and press again for another 3 hours, for a total of 6 hours. After 6 hours, remove the cabbage and soak it in a bowl of clean water to rinse out the salt for 1 to 1 1/2 hours. Drain thoroughly—do not squeeze the cabbage, except gently at the base of the leaves if needed.

For Part I: Thinly slice the vegetables and mix them together. For Part II: Puree all the ingredients together.

For Part III: Combine all the seasoning ingredients and mix well. Complete Parts I, II, and III.

Mix together the prepared vegetables (I), pureed mixture (II), and seasoning mix (III) until well combined. Spread the mixture evenly between each cabbage leaf, folding the leaves over when finished. Place the kimchi in an airtight container. For faster fermentation, leave at room temperature for 3 to 4 hours, then refrigerate and eat the next day. For a slower ferment, leave at room temperature for 1 1/2 to 2 hours, then refrigerate and eat after 2 to 3 days.