Wash the Napa cabbage, then cut into small pieces. Add layers of salt, then layer of cabbage, layer by layer. Let it rest for an hour. This helps to release the water inside the cabbage.

Rinse the cabbage under running water, then drain and squeeze all the moisture inside (this can keep the kimchi very crunchy rather than mushy)

Mix all the seasoning together in a blender, into a paste.

Mix carrot, spring onion, cabbage and the seasoning together

Then put everything in a clean jar, leave 2 to 3 inch space. Place it at cool place for 2 days, then chill in fridge for 3 to 5 days. Then it is ready to enjoy!