Step 1

Trim ends of cabbage and chop any way you want - thin or thick strips is fine.  Chop the daikon radish and scallions as well.

Step 2

Add the salt to the vegetables and mix thoroughly.  Let sit for an hour or two.  The salt will draw out the water.

Step 3

In a food processor, blend the garlic, ginger and chili flakes into a paste.

Step 4

Thoroughly mix the cabbage, radish, scallions and optional fish sauce with the paste in a bowl

Step 5

Pack mixture into glass mason jars with some sort of kitchen tool with a blunted end.

Step 6

Press the mixture firmly into jars until the water level starts rising.

Step 7

Put the lids on and leave the jars at room temperature for 2-7 days. Open the lids every day to release the gasses that form as a byproduct of fermentation. If the water level rises, drain some off. If the vegetables rise above the level of the water, pack them back under the water.