In a large bowl add 8 cups Napa cabbage (about 650g), cut into 1/2” x 2” strips. Add 1 1/2 tsp. fine sea salt and toss to coat, let sit 1 hour. Rinse under cold water and drain well. In a small bowl, combine 2 Tbsp. sriracha, 2 Tbsp. fish sauce, 1 Tbsp. brown sugar, 1 Tbsp. rice vinegar, 2 minced garlic cloves and 1 tsp. finely grated fresh ginger. In another bowl, place 4 large, grated radishes, 1 cup grated carrot and 2 thinly sliced green onions.