Chop the napa cabbage and place it in a large bowl. Sprinkle with salt and mix well. Let it sit for 1-2 hours to wilt.

Rinse the cabbage under cold water and drain well.

In a separate bowl, mix the Korean red pepper flakes, garlic, ginger, and a bit of water to create a paste.

Add the carrots and scallions to the cabbage, then mix in the spice paste until everything is well coated.

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

Seal the jar and let it ferment at room temperature for 1-5 days, depending on your taste preference.