1 large head Napa cabbage, separated into leaves, cut into 1″ strips
1 small daikon radish (about 4 ounces)

8 scallions, greens roughly chopped, whites reserved separately

Kosher salt

8 cloves garlic

One 2-inch knob ginger, peeled

1/2 cup Korean chili powder (gochugaru)

2 tablespoons white or red miso paste

1 tablespoon sugar