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.
Donāt even get me started on Dotorimuk-muchim, or Iāll 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.)
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awesome, iāll check that out! THANKS!
You know the internet better than that! Come onā¦now you have to tell us. 
It is a homemade tofu/jelly made with acorns. I gather acorns every year just to make it, a real seasonal treat.
The lady in the video says it has no taste but that isnāt true, it has a lovely nutty flavor and is so good. Once youāve had it youāll want it again and again. It really soaks up other flavors as well.
Sometimes I add chopped toasted peanuts to the jelly before it cools.
To make it from fresh acorns you have to soak with some baking soda, discard the water, blanch several times discarding the water, then roast and grind to flour.
Or you can just buy the powder: http://goo.gl/56ThgU
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