Shred the napa cabbage into 2-inch strips.

In a large bowl, mix the shredded cabbage with 3 tablespoons of salt.

Let the salted cabbage stand for 30 minutes to soften.

Wash the salted cabbage thoroughly to remove excess salt and drain well.

Slice the scallions into approximately 1-inch pieces.

Mince the garlic cloves.

Grate or finely chop the ginger root.

In a large bowl, combine the drained cabbage, sliced scallions, minced garlic, grated ginger, ginger powder, dried ground chili pepper, sugar, and the remaining salt (if any).

Thoroughly mix all the ingredients together, ensuring the cabbage is evenly coated with the chili paste.

Pack the kimchi mixture tightly into a clean crock or glass jar.

Leave some headspace at the top of the container.

Place the container in a cool, dark location (room temperature or slightly cooler) for three to four days to allow fermentation to occur.

After the fermentation period, store the kimchi in the refrigerator to slow down the fermentation process and preserve its flavor.