Watermelon variant:

Ingredients:

2 napa cabbage
1 daikon radish (can replace with regular radishes)
2 bunches green onion
3 carrots
1 white onion
piece of ginger (~5cm length)
asian pear (can replace with regular pear or apple)
8 cloves of garlic
1/2 cup of fish sauce
1 cup gochugaru (korean chilli flakes)
2 tablespoons toasted sesame seed
kosher salt

Instructions:

1.
Cut cabbage into quarters length-wise, and then in one-inch pieces
2.
Salt heavily with kosher salt; squeeze and toss it
3.
Let sit for at least half an hour to extract excess moisture from cabbage
4.
Cut vegetables:
Strips of green onion
Rough jullienne carrots
Thicker julliene radish
5.
Prepare paste - in a food processor, add the peeled ginger, the pear peeled and cubed, peeled garlic cloves, peeled and cubed onion, fish sauce, and blitz until smooth
6.
Mix paste with gochugaru and sesame seeds
7.
Rinse cabbage while squeezing, to remove excess salt and moisture
8.
Mix all vegetables with paste thoroughly
9.
Pack it into glass containers (not metal), and press down all the vegetables so the juices cover the vegetables
10.
Leave to ferment at room temperature for 2-3 days, and transfer to fridge