Place chopped cabbage in large bowl, sprinkle with salt and massage well. Let sit for 20 min to allow salt to pull out juices. (Mix other veggies in now if making kimchi.) Place in mason jar and pack/pound down with rolling pin or other utensil. It is well packed when juice covers all veggies. If this doesn’t happen, add filtered water until covered. Place large cabbage leaf on top of veggies then place shot glass filled with water on cabbage leaf to keep all vegetables submerged. Cover jar with a coffee filter or napkin and let sit at room temperature for 4 to 7 days. At day 4 begin tasting. When it reaches desired taste, remove the shot glass, place lid on jar and store in refrigerator.