This recipe is from a friend, adapted from a recipe in David Chang’s Lucky Peach.
1 head Savoy cabbage or Napa cabbage cut into 2″ pieces
1 6-inch daikon, peeled, halved and thinly sliced
1 medium carrot, julienned
6 scallions cut into 1″ pieces
2 tbsp salt
1.5 tbsp sugar
METHOD:
Put cabbage and sliced daikon in mixing bowl and mix with salt and sugar.
Refrigerate overnight.
Drain veggie mixture and lightly rinse to remove excess salt. Drain again.
Add carrots and scallions. Make Paste (see below)
Mix in enough paste to coat veggies well and place in an airtight jar or container.
Let ferment for a week and try it. The taste and texture will evolve over time.
Refrigerate if you want to but it will ferment faster unrefrigerated.
1 cup Korean chili flakes *
10 cloves garlic
2″ chunk of peeled ginger
5 tablespoons Fish Sauce
2 heaping tablespoons ground, dried brine shrimp (or 2 tablespoons oyster sauce)
3/4 cup of simple sugar (equal parts water and sugar heated until sugar is dissolved)
0-1 cup of water (depending on how thick you want it or how much paste you need)
1/4 cup soy sauce
Blend all ingredients into a paste in a food processor
Notes:
Korean chili flakes can be purchased online or at Korean markets. You can get similar stuff at Asian markets or you can use Italian red chili flakes, just beware of varying spice levels. Ground brine shrimp can be found at 
most supermarkets in the Mexican spice section or at Mexican or Asian markets. The combination of vegetables is flexible. If you need more paste, just increase the paste recipe or add a little water.
Source: Spencer Davis
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