Wash and cut 4 pounds of napa cabbage into chunks.
Put napa cabbage into a big pot, add ½ cup kosher salt and mix them. Then, let it sit for an hour.
Wash, cut and peel off ½ of the apple (Medium sized).
Then, wash, cut and peel off 2 cups of asian pears (Around 2 medium sized).
Next, wash, cut and peel off ¼ of the daikon (Medium size).
The following, peel off a small piece of ginger. (Around 2 tablespoons)
Cut a bunch of green onion into strips and set it aside.
After that, put ¼ of radish, 1 whole peeled of garlic, a small piece of ginger (around 2 tablespoons), 2 cups of asian pears, ½ of the apple and 4 tablespoons of salty shrimp into a blender.
Blend until it's smooth.
After, add 4 tablespoons of fish sauce, 1 tablespoons of brown sugar and ½ cup of chili pepper powder into the mixing bowl.
Next, pour the mixed paste from the blender into the bowl from step 10. Then, mix it well.
Put green onion into the sauce and mix them well.
After an hour, rinse salted napa cabbage a few times (3 times) and drain excess water. Then, squeeze it and remove extra water from the cabbage. (Remember to remove excess water from the cabbage before mixing with the sauce.)
Lastly, put the napa cabbage into the mixed sauce and mix it very well. After that, put them into a glass jar. Let it sit at room temperature for at least a day and let it ferment. Then, you can eat them and refrigerate them.