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Chop cabbage into large bit size pieces and thoroughly wash. In a large (non-metallic) bowl mix ½ cups sea salt with 5 cups of water until dissolved. Add cabbage and set aside for 3 hours, stirring occasionally. Drain cabbage and rinse thoroughly, at least 3 times. Squeeze out excess liquid.
To make the dashi, add 1.5 cups of water to a small saucepan, along with the kombu, shitaki mushrooms and anchovies. Boil for 5 minutes then remove from heat and add katsuobushi. Set aside for another 5 minutes then strain liquid into a bowl and discard solids. Add liquid back to the saucepan with 1 tbs of rice powder and simmer on low heat to create a thin paste.
Mix all seasoning ingredients in a large bowl. Add cabbage and remaining vegetables and mix thoroughly.
Add mixture into a large glass fermenting jar (sanitised) with an airlock in lid (or cover with clingwrap and a rubber band). Ferment at room temperature for 2 days.
After two days move mixture into another large glass jar (sanitised), seal with a lid and store in the refrigerator.