To begin, cut the napa cabbage lengthwise into quarters and remove the cores. Cut each quarter into 5 cm wide pieces. In a large bowl, dissolve sea salt in water to create a brine. Submerge the cabbage and leave it to soak for 2 hours, turning every 30 minutes for even salting.

After soaking, rinse the cabbage thoroughly under cold running water three times to remove excess salt. Drain well in a colander for 20 to 30 minutes while preparing the seasoning mixture.

In a separate bowl, combine minced garlic, grated ginger, sugar, fish sauce, salted shrimp (if using), and gochugaru. Mix in 2 tablespoons of water to form a thick, spreadable paste. The paste should have a strong aroma and vibrant colour.

Add the julienned carrot, sliced spring onions, and daikon radish to the seasoning paste. Mix thoroughly until all the vegetables are evenly coated.

Gently add the drained cabbage to the bowl. Using your hands (wearing gloves to protect from chilli), work the paste evenly between the cabbage leaves. Massage gently to ensure every piece is well coated with seasoning.

Pack the seasoned cabbage tightly into a clean glass jar or airtight container. Press down firmly to remove air pockets, leaving about 2.5 cm of space at the top to allow for expansion during fermentation.

Leave the jar at room temperature (around 20°C) for 1 to 2 days. Check daily to ensure the cabbage remains submerged in its brine. The mixture will start to bubble slightly as fermentation begins.

Taste the kimchi after 24 to 48 hours. When it has reached your preferred tanginess, transfer the jar to the refrigerator to slow down fermentation. The flavour will continue to mature over the following days.

Serve kimchi chilled as a side dish with rice, noodles, or Korean BBQ. Its bold, spicy-sour flavour enhances almost any meal and can also be used in stews or pancakes.

Keep refrigerated in a sealed container. Properly fermented kimchi can last for several weeks, growing more complex in flavour over time.