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Strain yogurt for whey by straining plain yogurt over a fine mesh sieve lined with cheesecloth and let it sit overnight.
Dry the napa cabbage by quartering it and letting it sit in the sun for a few hours.
Prepare the marinade by blending chopped apple, white parts of scallion, ginger, garlic, gochugaru, sugar, water, and bonito flakes until chunky.
Wash the cabbage and cut it into 1.5 inch pieces. Combine with green scallions and daikon or carrots in a large bowl, then add the marinade and toss to combine.
Divide the mixture into two quart-sized glass jars. Add 1 tablespoon whey and 1 tablespoon white vinegar to each jar, cover, and refrigerate.
After the first or second day, combine the wilted cabbage mixture into a single jar. Check and taste starting at day 3 or 4. After 8-10 days, add 2 tablespoons of vinegar and let it ferment for one more day before eating.