Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add a little more salt, ginger, daikon, and sweetener to overcome the “bitter”. If you get a strong fish/shrimp paste, you would use less in the recipe. etc. For a stronger flavor, maybe you would add more garlic and use chives instead of green/spring onion. Remember, it’s about taste so use this recipe as a beginning.