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1.
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Dissolve 1 cup salt in 1/2 gallon water.
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Soak cabbage in the salt water for 3 to 4 hours.
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2.
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Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
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3.
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In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar.
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Toss gently but thoroughly.
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(If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
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4.
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Remove cabbage from water and rinse thoroughly.
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Drain cabbage in colander, squeezing as much water from the leaves as possible.
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Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest.
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Do not overstuff, but make sure radish mixture adequately fills leaves.
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When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage.
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Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
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5.
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Let sit for 2 to 3 days in a cool place before serving.
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Remove kimchi from jar and slice into 1-inch-length pieces.
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If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds.
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Refrigerate after opening.
