I'm going to steam the Chiles for about 30 minutes to make them more pliable, and to bring out the flavor.
While the Chilies are steaming I'll peel the Ginger, Garlic, and Onion.
Next we'll drain the Brine out of the Cabbage, reserving it for later. The Chiles are done steaming.
I grated a couple nubs of the Ginger, and its a about three tablespoons. The Garlic is rough chopped because it will be going into the food processor with the Chiles. The white Onion is just sliced, and will go straight into the Cabbage with the Ginger. The Chiles get their stems and most of the seeds removed. These are mild Chiles, so you don't really need to worry about removing the heat, I just don't want too many seeds.
The Chiles, and the Garlic go into the Food Processor, along with a quarter cup of Fish Sauce, and a cup of Brine. I started with a quarter cup of Brine, but needed more liquid until I could get the machine to process correctly. I processed the mixture until it was mostly smooth, with some small pieces left.
Get the biggest mixing bowl you own for this part. Add the Cabbage first.
Add the Onion, and the Ginger to the Cabbage and mix it up really good.
Next, add the Chile, Garlic, Fish Sauce mixture, put on some vinyl gloves, and mix well...
At this point the Kimchi is finished, and is edible, but its not going to be right for a few days. It will take a while for the flavors to meld, and fermentation to start up again. You can speed up the process by letting the Kimchi sit at room temperature for some time, but not more than 8 hours. Store the Kimchi in its storage vessel during fermentation. After the fermentation starts again store the Kimchi in the refrigerator. It will keep fermenting, but at a slower pace. Kimchi lasts a long time in the refrigerator, like pickles.