Cut your vegetables. Start with the cabbage. Reserve a whole leaf or two for covering the kimchi. But, cut the rest in 1 to 2 inch squares. Keep all the vegetables separate.
Salt the cabbage. Rub all the cut cabbage with kosher salt. Cover with enough water to submerge, but not swim. Stir to dissolve the salt. Cover this with a plate to keep submerged. Let it sit at room temperature for a minimum of 6 hours or overnight.
Drain off the cabbage. Save the brine. Rinse the cabbage and press out as much liquid as you can.
Mix together the Chili flakes or paste, rice flour, miso or fish sauce, and sugar or honey to make a paste. Toss all the ingredients together and make sure the paste coats everything.
Place the cabbage in a large jar or container and cover with the brine. make sure there is a couple of inches above the kimchi for fermentation gasses to occur. Put the whole cabbage leafs or some sort of weight on top of the cabbage to keep it submerged. If it is exposed to air, it can develop mold and bacteria. I read somewhere that a ziplock bag filled with water makes a good weight. You want the lid tight enough to keep things out. But, loose enough to allow gasses to escape.
Place the jar or container in a pan or some vessel that can catch any liquid that may escape during fermentation. Keep the kimchi in a cool dark place, like a basement, closet, or lower shelf in a cabinet. The optimal temperature is 55 to 65 degrees. Let it do it's magic for about 3 days.
Check the cabbage after three days to see if it is fermenting. If you tap it, you should see bubbles. If no bubbles, give it another day or two. If it is bubbling, Tighten the cap and put it in the fridge. Let it slowly ferment in the fridge for 10 to 12 days. While you can try some along the way, leaving it for the full time period results in the best flavor development and consistency.
