Slice napa cabbage into fourths lengthwise.

Cut out the core from each wedge of cabbage, and then slice crosswise into 1 ½ - 2 inch sections, discarding the hard white parts at the bottom of the cabbage.

Add the cabbage to a mixing bowl, and sprinkle the salt over the top. Toss to coat well.

Fill the bowl up with water to just cover the cabbage.

Place another bowl or something heavy to hold the cabbage under the water.

Let the cabbage sit for 1 ½ hours.

Rinse and drain the cabbage very well.

Combine the cabbage, carrots and green onions in a mixing bowl.

Stir together the ginger paste, red pepper, paprika, and garlic in a bowl. Add in enough water to form a paste.

Wearing gloves, rub the paste into the vegetables in the mixing bowl until coated well.

Press the mixture into a quart jar, and fill with enough water to come within 2 inches of the top.

Place a lid loosely on the jar, and place the jar inside a deep sided dish or bowl.

Set the kimchi jar in an area that remains at room temperature throughout the day, and let sit for 2-5 days until fermented to your liking.

When finished, store the kimchi in the fridge, and use as needed.