Kritika Handa
Soak chopped Napa cabbage in salted water for 1-2 hours to soften.
Mix garlic, ginger, fish sauce, sugar, and gochugaru for a spicy flavor base.
Thoroughly rinse the cabbage to remove excess salt, ensuring a balanced flavor.
Combine the drained cabbage with carrots, daikon radish, and green onions in a bowl.
Add the kimchi paste to the vegetables and mix well to have a blast of flavours.
Transfer the mixture into a jar, pressing down to eliminate air bubbles.
Let the jar sit at room temperature for 1-5 days to develop flavor before refrigerating.