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Cut Napa cabbage in half lengthwise, then cut each half in half again lengthwise
Cut the hard ends off and cut each quarter into slices
Place chopped cabbage in a large bowl
Add salt to the cabbage and massage with both hands until it softens and releases brine
Stir paprika, chili powder, cayenne, gochugaru, fish sauce, and water together to form a paste
Add minced garlic, grated ginger, sliced green onions, grated carrot, and grated apple to the paste and stir until well coated
Add the paste mixture to the massaged cabbage and massage all ingredients together until well combined
Stuff the kimchi into a glass vessel and press down firmly with a fermentation weight to raise the brine above the cabbage
Close the jar and leave at room temperature for 4-5 days or longer
If using an airtight vessel, burp the jar 1-2 times daily to prevent the jar from exploding