Chop cabbage into about 2-inch pieces and add to a large bowl. Sprinkle salt evenly over cabbage. Fill the bowl with water until cabbage is covered. Let sit for 1 hour then drain and rinse cabbage.
Julienne the carrots. Half and thinly slice the red bell pepper. Cut green parts of green onions into 1-inch pieces. Add all to the large bowl with cabbage.
Grate the ginger and mince the garlic. Add the remaining ingredients to make a sauce. Add sauce to the bowl, covering all vegetables evenly.
Pack the ingredients into about 3 clean, wide mouthed mason jars and weight down with glass weights, so that air pockets don’t form. Place jars (uncovered) in a dark cool spot for 24 hours. Remove glass weights, cover jars with lids and place in the fridge. You can serve right away. The kimchi will keep for about 3 weeks in the fridge.