1. Dissolve sea salt in 3 cups water.
2. Roughly chop cabbage and spring onion greens. thinly slice radish, ginger, spring onion bulbs and garlic. add the chopped and sliced vegetables to the sea salt water, mix well and soak for 4-5 hours. strain in another bowl.
3. Combine red chilli paste, vinegar, chilli powder, sugar, sesame oil and fish sauce in a bowl and whisk well. add the vegetables and sesame seeds and mix well. transfer in a jar and store for 3-4 days.