I learned how to make this a few years ago. I make this once every few months. I made this the other other day to have with the Kalbi ribs we had for dinner last night. Was good & I will have to post the Kalbi rib recipe next. 1/14/12
Frist chop & clean the cabbage. Then place in a large pot in layers. Then between each layer sprinkle the salt. Then once all of the cabbage salted mix well. Then fill pot with water over the cabbage. Place a clean plate that fits inside the pot on top of the cabbage & weight down with a heavy bottle.
Next soak for 12 to 24 hours. Then drain the water out. In hand fulls squeeze out all of the water & place into a large bowl.
Then mix in the shoyu to taste. Should be a bit salty but not TOO salty. Store in a air tight container. Will keep in the ice box for about a month.