Wash the radish thoroughly and cut into bite-sized pieces.

Slice the napa cabbage and mix with radish in a bowl. Add 1 tbsp of salt and let it sit for 2 hours to brine.

Cut the green onions into chunks.

Slice the carrot into half-moon shapes or use cookie cutters for decorative shapes.

Slice garlic and peeled ginger into thin pieces.

Combine brined radish, cabbage, green onions, carrots, garlic, and ginger in a kimchi bag.

Add 3 liters of water and 2 tbsp of salt to the bag. Adjust salt to taste, keeping it slightly under-seasoned as it will become saltier during fermentation.

Seal the kimchi bag tightly and place it in a container. Let it ferment at room temperature for 2 days.

After 2 days, add 1 can of soda to the bag and let it ferment for another 3 days.