1 head Chinese cabbage
1/4 cup salt
1 tsp dried Japanese chili pepper
1 tsp shottsuru (optional) (fish sauce, available at Southeast Asian food stores, may be substituted.

Direction:
After washing, chop the cabbage into 1-inch pieces. In a glass, Corning ware, or any other non reactive bowl, place the drained cabbage and sprinkle salt over it, making layers. Place a plate over it and put a weight on it (at least 5 lbs.) Leave it for 3 days at room temperature, mixing it once a day and making sure that it is not rotting. If the leaves are withering, there isn't enough salt. After a day or so, there should be lots of liquid. It is ready when the cabbage is partly translucent and soft.
Serve with some shaved dried bonito and a little bit of soy sauce. 

*** For Details about Ingredients , check your nearest Japanese Store.