Start by cutting the Napa cabbage into quarters and chopping them into bite-sized pieces.

Place the chopped cabbage in a large mixing bowl and sprinkle with sea salt.

Allow the salted cabbage to sit for about 30 minutes, tossing it occasionally.

After 30 minutes, rinse the cabbage under cold water to remove excess salt, then drain well.

In a separate bowl, combine the grated ginger, sugar, fish sauce, and red pepper flakes.

Add the rinsed cabbage, julienned carrots, daikon radish, and chopped green onions to the seasoning mix. Toss everything together until all the vegetables are well-coated.

Transfer the mixture into a clean glass jar or airtight container, pressing it down to remove air pockets.

Leave the jar at room temperature for 1-2 days to ferment, depending on your taste preference.

Check it daily; once it reaches your desired tanginess, store it in the fridge.