Kimchi how to

I used the two recipes HERE and HERE so i'm compiling what I did so that I can do it again!

• 1 medium-large napa cabbage
• 1/4 cup of salt (without iodine or anti caking agents)
• 6 cloves of garlic 
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon granulated sugar
• 3 tablespoons water (filtered/chlorine free)
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 4 green onions, white ends cut off 
• 1 tablespoon of white miso paste

• Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), Sprinkle with the 1/4 cup salt, massage so everything is coated in salt and starting to soften and wilt.  I bruised the leaves enough for the cabbage to release enough water to cover itself.  Place plate (weighed down with cans or something) to keep the cabbage submerged. let sit for 1.5 to 2 hours.
• Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. I rinse until the cabbage isnt extemely salty to the taste.  Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
• Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, cayenne, sugar, chili powder, water, and miso paste, Zap it on high 'til it's smooth-ish. Should form a nice sauce.  
• Put the brined cabbage in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Pour the chili paste combo over the cabbage and massage in to coat everything. 
• Pack the kimchi into the jar. Pack the kimchi into a jar, for me this maybe made two quarts, maybe even less. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. I sealed but wouldnt seal the jar next time I do it because one almost exploded. 
• Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
• Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

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