Chop the Daikon (20 gram) into uniform squares.
Cut the Napa Cabbage (30 gram) into uniform squares.
Thinly slice the Garlic (2 clove).
Slice the Red Chili Pepper (1) into rings.
Cut the Cucumber (30 gram) into thick uniform slices. Add the Daikon, Napa Cabbage, garlic, cucumber and red chili into your mason jar.
Combine Water (300 gram), Granulated Sugar (2 1/4 teaspoon), Salt (2 teaspoon), and Distilled White Vinegar (1 1/4 teaspoon) in a bowl. Mix well with a whisk until the sugar and salt dissolve.
Put the Korean Chili Flakes (3/4 teaspoon) and Fresh Ginger (1 teaspoon) in a cheesecloth and steep it in the liquid mixture. Allow the flavor and color to infuse.
Pour the pickling liquid mixture over the vegetables.
Knot the Scallion (2 stalk) and place on top. Leave it out over night. Refrigerate for at least 2-3 days before eating. Remove the scallion and garnish with fresh stalks for serving.