Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains. A sweet rice-flour porridge cooks briefly and cools. Aromatic paste: garlic, ginger, fish sauce, onion, apple/pear, gochugaru, sugar, pulses smooth, mixes with porridge. Daikon and carrot julienne fine; spring onion slices. Everything tosses with the paste. Cabbage stuffs leaf-by-leaf with the spiced mix. Packs tight in a jar. Ferments at room temperature 1-3 days, then refrigerates.
Soybean sprouts blanch in salted water 5-6 minutes (longer than mung sprouts because of the harder bean head). Drain immediately and rinse cold to stop cooking and preserve snap. Dressing: 2 minced garlic cloves, soy sauce, sesame oil, salt, sesame seeds, spring onion. Toss; chill for 15 minutes; serve cool. Some versions get a pinch of gochugaru for the spicy variant.
Persian / Korean / English cucumbers slice into thick half-moons or julienne. Salt rests for 10 minutes; squeeze briefly. Dressing: gochugaru, soy sauce, garlic, rice vinegar, sesame oil, a touch of sugar, whisk together. Cucumber tosses with the dressing; rests for 10 minutes; sprinkles with sesame seeds and spring onion. Eats cool.