Dissolve 3 Tablespoons of pickling salt in the water. Pour the salt water over the Napa cabbage in a large crock or glass bowl. Cover with a plate to keep all the cabbage submerged and allow to stand at room temperature for 12 hours.

Drain the cabbage, but be sure to reserve the brine liquid. Mix the rest of the ingredients with the cabbage, including the teaspoon of pickling salt.

Pack the mix into a crock or 2 quart jar and cover the mix with some of the brine. Be sure that it covers everything. Cover the kimchi with either a food grade plastic bag with some of the brine in it or plastic wrap with a weight. Your goal is to keep the mix below the brine and allow fermenting gases to escape, but not let oxygen in to the kimchi.

Place the kimchi mix in a dark, cool place, preferably no warmer than 68 degrees F, for 3-7 days. It is up to you how fermented you want your kimchi to taste.

Remove the brine bag or plastic wrap and weight. Store in glass jars in the refrigerator. This will slow the fermenting process to keep the flavor the same and will keep for months.