Place the chopped cabbage in a large bowl and add salt. Use your hands to rub the salt into the cabbage and let it sit overnight.

The next day, rinse the cabbage and let it drain. Return the cabbage to the bowl and add the prepared daikon and green onion.

In a small food chopper or processor, combine the garlic cloves, ginger, and sugar. Chop until a paste forms. Add it to the bowl with the vegetables.

Finally, add the gochugaru. For a batch this size, I like to use 5-6 tablespoons. That makes a mildly spicy batch. If you're very sensitive to heat, use less. If you want something a little more zippy, add more.

Use your hands to work the spices into the vegetables. Pack it all into a half gallon jar or small crock. Weigh it down with a 4 ounce jar or pickling weights and cover the vessel with an airlock or kitchen cloth (the airlock helps keep the fragrance confined).

Let the kimchi ferment for five to six days, until you like how it tastes.

When the kimchi is done, portion it into jars and refrigerate.