Cut cabbage up into 1-inch pieces. Place in a container. Dissolve salt in 1 cup of water and pour over cabbage. Use your hands to mix it in evenly. Cover and let cabbage pickle for 3 hours. Toss and turn over and pickle for 3 more hours. Strain the cabbage and discard the salt water.
In a mixing bowl, combine all the seasoning, except the scallions. Add the scallions and mix again. Let seasonings stand for 10 minutes. Distribute seasoning all over the cabbage, blending in with your hands.
Tightly pack cabbage in a jar. Cover the surface with plastic wrap and press down to get rid of air pockets.
Store at room temperature (around 70 degrees) for 24 hours to ferment. Chill before serving.
Adapted from Jenny Kwak's Dok Suni, Recipes from My Mother's Korean Kitchen. I used a blender to make the garlic and onion juice. Although some recipes include anchovy sauce, this recipe is vegetarian.