Trim the discolored outer leaves from 10 pounds of napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite-size pieces.
Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
Turn the cabbage over to salt evenly every half hour for 1½ hours. This will leech a lot of water out of the cabbage.
Rinse the cabbage in cold water 3 times to clean it thoroughly. Then drain the cabbage and set aside.
Mix together remaining ingredients.
Layer cabbage into a large lock jar alternating between the mixed ingredients and cabbage.
Lay the jar on its side in the refrigerator, rotating it once a day for at least 3 days.
Serve immediately…or later.