Cut the napa cabbage into quarters and sprinkle with salt. Let it sit for 1-2 hours to wilt.

Rinse the cabbage thoroughly and drain.

In a mixing bowl, combine the carrots, green onions, garlic, ginger, and Korean red pepper flakes.

Add the drained cabbage to the mixing bowl and mix everything together until well combined.

Pack the mixture tightly into a jar, leaving some space at the top for fermentation.

Seal the jar and let it sit at room temperature for 1-5 days, depending on your desired level of fermentation.

Check daily and press down the vegetables if they float above the brine.

Once fermented to your liking, store in the refrigerator.