In a large bowl, combine Napa Cabbage (1) with Granulated Sugar (2 tablespoon) and Coarse Sea Salt (2 tablespoon). Toss until combined.
Place a plate over the cabbage and weigh it down using a can. Refrigerate overnight.
Rinse cabbage under cool water and drain well.
In another bowl, combine Daikon (1) and Scallion (2). Set aside.
In a small mixing bowl, combine Fish Sauce (1/4 cup), Granulated Sugar (1/3 cup), Korean Chili Flakes (2 tablespoon), Shrimp Paste (2 teaspoon), Gochujang (2 tablespoon), Fresh Ginger (3 tablespoon) and Garlic (3 clove). Stir in Water (1/3 cup) and mix until well combined.
Combine the cabbage, daikon and spring onion, and brine. Mix together.
Scoop into jars and save for later, or serve immediately. Enjoy!