Creating your own Vegan Kimchi can be straightforward if you follow these simple steps:

1. Prepare the Cabbage: Cut the Napa cabbage into quarters and remove the core. Chop it into bite-sized pieces.

2. Salt the Cabbage: In a large bowl, dissolve the sea salt in water. Submerge the cabbage pieces in the salty water and let them sit for about 30 minutes, tossing occasionally.

3. Rinse and Drain: After 30 minutes, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

4. Make the Paste: In a small bowl, combine the grated ginger, minced garlic, sugar, Korean red pepper flakes, soy sauce, and sesame oil. Mix well to create a paste.

5. Combine Ingredients: In a large mixing bowl, add the drained cabbage, chopped green onions, julienned carrot, and daikon radish. Pour the spice paste over the vegetables.

6. Mix Everything Together: Use your hands (wearing gloves to avoid irritation) to thoroughly mix the paste into the vegetables. Ensure everything is well coated.

7. Pack into a Jar: Transfer the mixture into a clean, airtight jar. Press down firmly to eliminate air pockets and leave about an inch of space at the top.

8. Ferment: Seal the jar and leave it at room temperature for about 1 hour to kickstart the fermentation process. Afterward, refrigerate the kimchi.

9. Taste Test: After 24 hours, taste the kimchi. The flavor will develop as it ferments, so you can let it sit for days or weeks depending on your preference.

10. Store: Keep the kimchi in the refrigerator. It can last for several weeks and the flavors will continue to deepen over time.

These steps will guide you in creating this incredible Vegan Kimchi effortlessly.