Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.

Add ½ cup kosher salt and use your hands to ensure to each piece is covered in salt. Let sit for 2 hours.

After 2 hours, rinse the cabbage several times under cold water. Let cabbage drain.

In a separate bowl, make the spice paste. Mix ½ cup hot pepper flakes, ⅓ cup fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 3 stalks of scallions, and a handful of julienned daikon. Mix well until it forms a thick paste.

Put on a pair of gloves and use your hands to spread the paste on the cabbage. Ensure that each piece is evenly and well coated.

Store in sealed jar.