Cut the stem part of the cabbage and discard. Cut cabbage about 2 apart. Place the cabbage into a large bowl and sprinkle salt on the leaves so they are evenly coated. Rub the salt in to the leaves. Cover and leave at room temperature for 6 hours.
Rinse the salt thoroughly from the cabbage leaves, three times with water. Drain and squeeze out any excess liquid. Place the cabbage in a container with a tight fitting lid.
In another small bowl, mix ginger, garlic, scallion, onion, fish sauce, and sweetener. Sprinkle mixture onto cabbage. Sprinkle the Korean chili powder over the cabbage. Wear a plastic glove and use your fingers to make sure the mixture gets in between the cabbage and evenly coated.
Seal the container and set in the refrigerator, undisturbed for at least 4 days before enjoying it. Kimchi store up to 1 month.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/home-made-korean-kimchi/