B

Wash the napa cabbage thoroughly and cut it into bite-sized pieces.

Toss the cabbage with the measured amount of salt to start the salting process.

Rinse the salted cabbage in water and drain thoroughly.

In a bowl, combine red pepper powder, minced garlic, minced ginger, sugar, salted shrimp, and fish sauce to make the seasoning paste.

Evenly mix the seasoning paste with the salted cabbage.

Place the kimchi in an airtight container and ferment at room temperature or in the refrigerator.