Thinly slice one Chinese cabbage. For a variety of color, use half a head of Napa Cabbage and half of a Savoy cabbage.
Place the cabbage in a large bowl and sprinkle with 1 tablespoon of sea salt. Toss to distribute the salt and set aside for 1 hour.
In the meantime, mix the chili paste, rice vinegar, fish sauce, sugar, ginger and garlic in a bowl.
After the cabbage and salt have rested for 1 hour, rinse the salt out of the cabbage with cold water and strain well. Place the cabbage back into the bowl.
Grate the radishes and carrots and add to the bowl.
Slice the green onions and add to the bowl as well.
Add the sauce mix and stir throughout the vegetables.
Enjoy immediately or store in glass jars on the counter overnight to ferment a bit. The kimchi will keep in the fridge for up to 2 weeks.
