Classic Cabbage Kimchi

Rinse the cabbages and then quarter each head lengthwise. Sprinkle 1 tablespoon salt over the quarters, place them in a large pot or bucket, and set aside for 1 hour.
Rinse the cabbage under cold running water and then pat it dry. Cut the cabbage into 1-inch chunks, toss them back in the large bowl or bucket, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out quite a lot of moisture from the cabbage.
Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients and toss well.
Transfer the mixture to a large crock or other container with a lid, cover it, and store it in a cool, dark place for 3 days to ferment and mature.
Once the kimchi is tasting all kinds of yummy, transfer it to jars (quart-size jars work nicely but suit yourself), cap them, and store them in the fridge for up to 2 weeks. Kindly bear in mind that the kimchi will get funkier and stinkier as time goes on—and yes, that means it will be more inclined to transfer its smell to other items in the fridge with each day.)