Geotjeori Kimchi

0 Split the napa cabbage in half, then into quarters. Remove the core then roughly chop the cabbage to your desired size. 
1 Sprinkle salt over the cabbage and add about 1/4 cup of water. Mix thoroughly until cabbage is evenly coated with salt and water. Set aside for at least 30 minutes or up to 1 1/2 hours.
2 When the cabbage is ready, rinse under cold water then drain. Using your hands, squeeze the excess water out from the cabbage. Work in batches so it's more manageable.
3 Combine garlic, ginger, Korean radish, and remaining 1/4 cup water into a high speed blender. Blend on high until smooth. If the mixture is too thick, add more water one tablespoon at a time until it blends. 
4 Transfer the blended aromatic mixture into a bowl. Add gochugaru, sugar, and fish sauce. Mix together until well combined. 
5 In a large mixing bowl, add cabbage, garlic chives and scallion. Pour in the sauce and mix everything together well. 
6 Transfer to a glass jar or container with a tight lid. Store in the refrigerator until chilled and enjoy!