Remove the outer leaves.
Cut the remaining cabbage into 1 inch pieces and place in a large bowl, layered with the salt and toss.
Add enough cool water to cover the cabbage and stir until salt is dissolved.
Keep the cabbage submerged with a plate over the bowl and a weight to hold it down and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
Reserving the brine, drain the cabbage.
Squeeze out excess water and place in a large bowl.
Add the sliced daikon.
Place the remaining ingredients in a food processor and pulse until a paste is formed.
PUT ON SOME GLOVES and then massage and mix the paste with the cabbage.
Scoop into 1L clean pickle jars. Packing down tightly.
Top with a pickling puck.
Slowly top off the kimchi with the reserved brine until just covered.
Place a silicone airlock and loosely top with a canning ring.
Let sit for 2 - 3 days somewhere dark and warm, placing the jars in a small pan to catch any of the overflowing juices. Squeeze the vent every couple days to release pressure.
Check for desired tangyness and if not quite tangy enough, let sit for another 2-3 days.
Remove the puck and airlock, top with a lid and put in the fridge, where it will keep for months!