yeah, you want just enough salt to draw out the liquids from the veg and keep it a lacto ferment, the veg should taste of salt if tasted but not be strongly salty. if you chop your veg finer you may need a bit more salt, or larger a bit less.
Enjoy!!! i hope it turns out well for you, please feel free to adjust any of the ingredients based on your personal preference.
My personal favorite kimchi is Kkakdugi which is radish cubes.
http://www.maangchi.com/recipe/kkakdugi
There are more kinds of kimchi then most people realize.
Don’t even get me started on Dotorimuk-muchim, or I’ll have you convinced to go out and gather acorns in the fall to make acorn tofu to serve your kimchi on! 
(wild harvested foods is another passion of mine.)
