Peel, wash, and cut the daikon radish into 1x1x0.75 inch pieces.

Remove outer green leaves from the Napa cabbage.

Cut the Napa cabbage heart in half from top to bottom.

Remove and discard any solid material at the bottom of the cabbage.

Cut the white leaves into 1x1.5 inch pieces.

Place the cut daikon and Napa cabbage into a large mixing bowl, add 4 tbsp salt and mix well.

Let stand for about thirty minutes then rinse in cold water.

Trim the green onions, rinse, and remove the green parts.

Slice the remaining white portions in half (quarters if large), from top to bottom.

Thin slice the garlic cloves from top to bottom.

Finely shred the ginger.

Cut the red chili peppers in half, remove the seeds, then sliver.

Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well.

Place into a large sealable container.

For the Brine, Put 3 quarts water and 1/4 cup salt into a large pot, bowl, or jar and shake/stir well.

Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth.

Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon.

Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color.

Remove the cloth and discard the pepper.

Pour the brine over the vegetables and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate.

Serve cold in a small bowl as part of a ban chan array.