Wash cabbage, then remove trunk and cut the leaves into rough pieces (approx. 3x3 cm).

Wash the daikon and cut into little sticks.

Wash the spring onions, chop roughly and set aside.

Place cabbage leaves, daikon and green parts of the spring onions into a large bowl. Sprinkle with 2 Tbsp flaky sea salt. Toss to combine and work in a bit with your hands. Cover with a plate or tea towel, then let sit at room temperature until cabbage is wilted (min. 1h, better up to 12h). The cabbage will release some liquid.

Combine white parts of spring onion, minced garlic, finely chopped ginger, chili flakes, miso paste and sugar in a blender or food processor. Start pulsing to combine everything. Slowly add water to get to the right pasty consistency for it to blend properly (approx. 1 cup). Blend this past about 30 sec, scraping down the sides to not have too big chunks.

Add the chili paste to the wilted cabbage and mix well with a spoon.

Prepare glass jars by pouring boiling water into them and leaving to soak for a bit. Empty the jars and let cool down.

Fill the cabbage-chili mixture into the jars, pressing down firmly with a spoon or chop stick to pack it tightly and not leave any air pockets. Make sure the top is covered with some of the liquid.

Close jars and leave at room temperature for 24h. Then transfer to fridge and allow to ferment for at least 3 weeks before eating.