Cut the napa cabbage

• Cut the napa cabbage into quarters.
• Cut off the core (the little nugget at the base).
• Cut the cabbage into pieces about 1.5-2 inches wide.
• Add the cabbage to a large bowl (it doesn't need to be washed yet).

Salt the cabbage

• Sprinkle 1 cup of sea salt all over the cabbage and add 1 cup of water.
• Mix well to combine.
• Sprinkle the remaining salt and water on top and mix again.
• Let it sit for 30 minutes while you prep the rest of the ingredients.

Prep the vegetables

• Cut the scallions about 1.5-2 inches wide.
• Julienne the carrots into little matchsticks (optional, they add texture).
• Mince the garlic.

Make the kimchi paste

• In a bowl, combine the gochugaru, hot water, apple sauce, fish sauce, sugar, minced garlic, scallions and carrots.
• Mix everything together until you get a thick paste.
• Adjust the measurements according to your preference.

Rinse the cabbage

• After 30 minutes the cabbage will have decreased in size.
• Rinse and wash it thoroughly under cold water 2-3 times.
• On the last round, take a handful at a time and squeeze out any excess liquid.

Combine cabbage and paste

• Empty the drained cabbage into a clean tub or large container.
• Add the kimchi paste.
• Mix everything together until the cabbage is well coated.

Ferment and store

• Transfer the kimchi into an airtight container.
• Leave it at room temperature for a couple of hours.
• Move it into the fridge.
• Kimchi is good for 3-6 months; eat it as fresh or as fermented as you like.