In a large non-reactive bowl (glass or ceramic are best), combine salt and 2½cups of water. Add the chopped cabbage. Mix well to coat all the leaves. Set aside for 5 hours or overnight. Then drain the water.

Grind chiles into a coarse powder.

Transfer the cabbage to a clean bowl, add 1½tbsp chiles, radish, green onions, rice vinegar, ginger, garlic and sugar. Mix well to combine.

Transfer to a clean 1 quart canning container (I used 2 smaller glass containers) and pack it down tightly. Seal with lid. Set aside for 2~3 days, turning upside down once in a while to coat the cabbage with pickling liquids. Then store it in the fridge and use as needed.