Chop the Napa Cabbage (1 head).
Chop the Scallion (1 stalk) and peal and chop the Daikon (3 ounce) into small cubes and add all the chopped ingredients in a large bowl.
Add in the Sea Salt (1 tablespoon) and massage the veggies with clean hands by giving them gentle squeezes for about one minute. Set aside for 30 minutes.
Peel and finely chop the Garlic (5 clove), add the SOSU® Barrel-Aged Sriracha (5 tablespoon), Raw Cane Sugar (1 teaspoon), grate some fresh Fresh Ginger (1 tablespoon) and add to the large bowl. Mix well.
Pack everything, including the liquid that has leached out from the cabbage, into a quart-sized, wide mouth mason jar.
Using a mortar, or wooden spoon, pound down the mixture to help release more liquid. Be firm here and really pack down the cabbage mixture until it is level with the shoulder of the jar.
Secure Kraut Source system on top of the Mason jar.
Allow to ferment for 5 to 14 days.