Day 1

      My first step was to cut up the cabbage.  I cut it into strips about 2 inches long.  I then put the cabbage into a bowl and poured a generous amount of Himalayan pink salt on it, about a 1/4 cup.  I then massaged the salt into the cabbage for a couple of minutes until the cabbage started to soften.  I then put water into the bowl to cover the cabbage, put a plate over the bowl and used a soup can to hold down the bowl.  I left the cabbage like this for 2 hours. 
      After 2 hours I rinsed the cabbage in a strainer several times to make sure all the extra salt was off.  I set the rinsed cabbage aside and let it sit.  I then in a separate bowl combined minced garlic, grated ginger sugar and water in a separate bowl.  Once a paste was formed I added the 3 1/2 Tablespoons of gochugaru which is a Korean spice to the paste.  I did not use all spice that the recipe called for because while I like some spice in my food I didn't want to burn my mouth off;) 
    I then squeezed the remaining water out of the cabbage and added some scallions and daikon to it along with the seasoning paste.  I used my hands and mixed everything together thoroughly.  I then took everything and put it in a large canning jar.  I place the jar on a plate on the counter and waited.....