Sprinkle leaves with salt and leave them in a bowl for 30 minutes. They will wilt down a bit
Meanwhile, put bell pepper, garlic, spices, ginger and spring onion into a food processor, pulse until smooth.
Chop Daikon into small match sticks, add them to pepper mixture.
Pour over everything from the food processor into a bowl with cabbage leaves. Stir.
Roll small rolls out of each cabbage leave, make sure pepper mixture is evenly distributed.
Place all rolls tightly in a glass jar, ensure no air pockets are inside. Cover lightly with the lid and leave for fermentation at room temperature for 3-5 days. Make sure no direct sunlight hits the jar.
Cabbage is ready when you see small bubbles on the surface of the jar.
Refrigerate up to 2 weeks. Serve with some olive oil.