Cut cabbage into 2-inch pieces and place in a large mixing bowl.
Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
Cut green onions into ¼-in. pieces and set aside.
In a food processor, blend the remaining ingredients to form a thick paste.
Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.
In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
Heat a small frying pan with 1 tsp. sesame oil.
In a small bowl, scramble the egg. Pour into pan and spread it around like a thin crepe.
Cook egg 1 minute, then carefully flip and cook another 30 seconds. Remove from pan, then use scissors to cut into thin slices. Set aside.
Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 10-15 minutes or until no longer pink in center. Remove from wok/pan and set aside.
While pork is cooking, bring half a pot of water to a boil.
Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
Cut carrots into matchsticks and set aside.
Cut bell pepper, mushrooms and green onion into thin slices and set aside.
Heat the oil in a wok or large frying pan over medium heat.
Add carrots, bell pepper and mushrooms and cook until just beginning to soften.
Crush garlic over veggies in the wok.
Add pork, spinach, noodles and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
Serve finished japchae garnished with egg slices, green onion, toasted sesame seeds, and more red pepper flakes if desired.