Cut cabbage in half lengthwise, then quarter, then chop into 4cm pieces. Place in a large bowl. Sprinkle with salt, massaging to coat.

Cover with cold water. Weigh down with a plate. Leave 2 hours, tossing every 30 minutes.

Drain. Rinse cabbage 3 times in cold water. Squeeze gently to remove excess water.

In a separate bowl, combine gochugaru, fish sauce, garlic, ginger, sugar and rice paste. Mix into a chunky red paste.

Add cabbage, daikon and spring onions to the paste. Wear gloves — massage thoroughly until everything is coated.

Pack tightly into a clean glass jar, pressing down so the brine rises above the cabbage. Leave 3cm headspace.

Cover loosely (it will bubble). Leave at room temperature 3-5 days, pressing down daily.

When it tastes funky and sour, refrigerate. Will keep 6 months. Tastes best at week 3.