Cut the napa cabbage into quarters lengthwise and remove the core.

In a large mixing bowl, dissolve the sea salt in water.

Submerge the cabbage quarters in the salted water, ensuring they are fully covered.

Let the cabbage soak for 2 hours, turning occasionally.

In a separate bowl, combine grated ginger, minced garlic, fish sauce, and Korean red pepper flakes.

After 2 hours, rinse the cabbage under cold water to remove excess salt.

In a large bowl, combine the rinsed cabbage, julienned carrot, chopped green onions, and kimchi paste.

Use your hands (gloves recommended) to mix everything well.

Transfer the mixture into a clean jar or airtight container, pressing it down to remove air pockets.

Leave the jar at room temperature for 1-2 days until it ferments to your liking.

Taste daily to check the flavor; once it reaches the desired tanginess, move it to the refrigerator.