Cut Napa cabbage into 2-inch pieces. Place in a large bowl, sprinkle with salt, and toss with your hands until the cabbage is coated. Massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Let stand for 1 to 2 hours.
Rinse the cabbage under cold water 3 times and drain in a colander.
in a small bowl, create a paste by mixing minced garlic, grated ginger, and gochugaru.
Combine cabbage, paste, and remaining cut vegetables into a large bowl.
Using your hands, work paste into the vegetables until they are thoroughly coated. (Wearing gloves is highly recommended.)
Pack the kimchi into quart sized mason jars, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let the jar stand at room temperature for 2 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste after 3 days. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. Your kimchi is ready to eat at this point.
Recipe Notes
Chlorinated water can inhibit the fermentation process.