Follow these simple steps to create your own Spicy Korean Napa Cabbage Kimchi:

1. Prepare the Cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the core and chop into bite-sized pieces.
2. Salt the Cabbage: In a large bowl, dissolve the sea salt in water. Submerge the chopped cabbage in the saltwater, ensuring it’s fully covered. Let it soak for 2 hours, tossing occasionally.
3. Rinse and Drain: After 2 hours, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
4. Make the Kimchi Paste: In a mixing bowl, combine the grated ginger, minced garlic, sugar, fish sauce (or soy sauce), and Korean red pepper flakes. Mix until you form a paste.
5. Combine Ingredients: Add the drained cabbage, chopped green onions, and julienned carrots to the paste. Wear gloves and mix everything thoroughly, ensuring the cabbage is evenly coated with the kimchi paste.
6. Pack the Kimchi: Transfer the mixture into a clean, airtight jar. Press down firmly to remove air bubbles and leave some space at the top for fermentation.
7. Ferment: Seal the jar and leave it at room temperature for 1 to 3 days, depending on your taste preference. Check daily for flavor and to release any gases.
8. Refrigerate: Once fermented to your liking, store the kimchi in the refrigerator. It can last for several weeks.