Add to large bowl with 1/4 cup kosher salt. Add enough cold water to just cover. Toss well to incorporate the salt. Allow to sit, covered, at least overnight or up to 24 hours. (This does two things: softens the cabbage and the salt removes bacteria.)
After you have allowed the cabbage to sit, drain well and rinse. Gently squeeze out any remaining water. Return to the large bowl.
Add the green onions, garlic and ginger root to the bowl with the cabbage.
In high speed blender, combine all remaining ingredients. Blend until well combined.
Pour liquid mixture over the vegetables, tossing well to combine. It's best to use utensils to do this, not your hands. The sriracha can burn.
Once well combined, pack tightly into glass jars. I usually get approximately two quarts from this recipe and split it into two quart jars.
Tightly seal jar and let sit in a dark, cool spot in your home for 24 hours. Open the jar to release the pressure that has built up. (This is your mixture starting to ferment!) Tightly seal the jar again and place in the refrigerator for at least two days before eating. This is best if you wait at least a week. This will keep for up to a month in the refrigerator, but will continue to ferment and become more pickled and spicier over time.