Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.