3 lbs. baechoo (Korean cabbage) or regular white cabbage
2 c. water
1/2 c. salt
1/2 c. shredded white radish (cut 1/8 inch thick and 2 inches long)
1 c. shredded green onions (cut in 1 to 1 1/2 inch strips)
1 tbsp. chopped fresh garlic
1 tsp. chopped fresh ginger
2 tbsp. cayenne powder
3 tbsp. salted anchovy juice or salted shrimp juice
1 tsp. sugar
1/2 tsp. salt

Remove outside 3 or 4 leaves of cabbage and set them aside. Cut cabbage into quarters lengthwise and put the quartered cabbage into a large deep pan.

Combine 1/2 cup salt and the 2 cups of water and pour over cabbage. Let it stand at room temperature for about 2 hours, or until the cabbage softens. Remove cabbage from pan; rinse the cabbage well with fresh water. Let it drain.

Combine shredded vegetables with garlic, ginger, cayenne, salted anchovy or shrimp juice, sugar and salt and pack mixture between the cabbage leaves. Put the cabbage into a jar and cover it tightly. Let it stand at room temperature for 2 days to ripen, then store it in the refrigerator. It stores for about 2 weeks.