Begin by halving the Napa cabbage lengthwise and then quartering it, ensuring you remove the core.
Proceed to cut each quarter into bite-sized pieces crosswise.
In a large bowl, dissolve sea salt in 1.5 litres of water.
Place the cabbage pieces in the salted water, ensuring they are fully immersed.
Place a plate on top to weigh down the cabbage, and allow it to soak for 1-2 hours, occasionally tossing it.
Thoroughly rinse the cabbage under cold water to remove any excess salt.
Drain the cabbage in a colander for approximately 30 minutes to eliminate excess water.
In a bowl, combine grated ginger, minced garlic, fish sauce, soy sauce, Korean red pepper flakes, and granulated sugar to create a paste.
In a large mixing bowl, mix the drained cabbage, kimchi paste, chopped green onions, and julienned carrot.
Put on disposable gloves and massage the paste into the cabbage leaves, ensuring they are well coated.
Pack the kimchi mixture firmly into clean glass jars, pressing down as you go.
Leave about 1 inch of space at the top to allow for expansion.
Loosely cover the jars and let them ferment at room temperature for 6 hours to 2 days, depending on your desired level of fermentation. Check daily and press down the kimchi if it releases any liquid.
Once the kimchi reaches your desired level of fermentation, seal the jars and refrigerate to slow down the fermentation process.
Kimchi is at its best after a few days of refrigeration but can be consumed immediately.
Enjoy your homemade kimchi as a side dish, in stir-fries, soups, or any way you prefer!