Cut cabbage into 3 cm slices. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for dozen to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture.
Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator. Remove kimchee from liquid before serving.