1. Prepare the cabbage: Cut the napa cabbage into bite-sized pieces. Wash thoroughly and drain well. For a firmer texture, you can skip washing after cutting.

2. Brine the cabbage: In a large bowl, toss the cabbage with 2 tablespoons of salt. Let it sit for 30-45 minutes, tossing occasionally, until the cabbage has softened and released water.

3. Drain and squeeze: Drain the excess water from the cabbage. Gently squeeze out any remaining liquid, but do not rinse the cabbage, as the salt flavor is desired.

4. Make the seasoning paste: In another large bowl, combine the gochugaru, fish sauce, sugar, sesame oil, minced garlic, grated ginger, and any optional grated fruit (like Asian pear). Mix well to form a thick paste.

5. Combine ingredients: Add the chopped green onions (and julienned Korean radish or carrot, if using) to the seasoning paste. Then add the drained cabbage to the bowl.

6. Mix thoroughly: Using clean hands or gloves, thoroughly mix the cabbage with the seasoning paste until every piece is evenly coated. Be gentle but ensure even distribution.

7. Serve: Transfer the fresh kimchi to a serving dish. Garnish with toasted sesame seeds and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days.