When making sauerkraut, my granny would put a layer of shredded cabbage
down, then salt it then another layer and so forth. When the barrel
was full, then put a round board on top weighted down with a brick.
The juice would come out of the cabbage and you would let it set there
for a couple of weeks and "work" or ferment.

Most Kimchee recipes call for salting it in layers in a vessel and then
after several hours, removing it from the vessel and washing it off -
adding spices and then using liquid removed from the first process to
cover the kimchee for a few days.

Was wondering why even take it out and wash it off - if the right
amount of salt is used, add salt and spices at same time and just leave
them for a week or so till they have fully fermented.

Anyone know if leaving out the washing step would be critical?

Am using ground dried chipolte pepper, chopped serrano and jalapeno
peppers and other spices in the spice mixture.

Thanks for any assistance.