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1
Peel, wash, and cut the radish into roughly 1 inch by 1 inch by 3/4 inch pieces (the pieces should be slightly less deep than wide)
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2
Remove outer green leaves (if present) from the Napa cabbage and cut the heart in half from top to bottom.
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3
Remove and discard any solid material at the bottom of the cabbage then cut the white leaves into roughly 1 inch by 1 1/2 inch pieces
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4
Place the cut Daikon and Napa into a large mixing bowl, add the salt and mix well.
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5
Let stand for about thirty minutes then rinse in cold water.
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6
Trim the green onions, rinse, and remove the green (use the green parts in another dish).
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7
Slice the remaining white portions in half (quarters if large), from top to bottom.
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8
Thin slice the garlic cloves from top to bottom.
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9
Finely shred the ginger.
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10
Cut the peppers in half, remove the seeds, then sliver.
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11
Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well.
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12
Place into a large sealable container.
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13
Brine Put water and salt into a large pot, bowl, or jar and shake/stir well.
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14
Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth.
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15
Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon.
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16
Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color.
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17
Remove the cloth and discard the pepper.
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18
Final Mix Pour the brine over the vegetables and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate.
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19
Serve cold in a small bowl as part of a ban chan array.
