1 Slice the cabbage in half and chop into pieces of approximately 3x3 cm in size.
2 Using a large bowl, place a layer of cabbage in the bottom and sprinkle some salt on top. Continue adding layers of cabbage and salt. Finish with salt.
3 Cover the bowl with an inverted plate and weight it with a stone (or other heavy object).
4 Place in a cool dark place for 4-5 days.
5 Pour off the fluid and wash the cabbage thoroughly under cold, running water. Carefully squeeze any additional water from the cabbage.
6 Remove the roots and any ragged ends from the scallions and wash them. Cut into 3 cm/1 1/2 " long pieces.
7 Peel the garlic cloves and finely chop them.
8 Thinly slice the daikon.
9 Wash the chili peppers and slice them into rings.
10 Put the chili peppers, scallions, garlic, daikon, ginger and sugar into a pan and add the broth. Bring to a boil. Add the cabbage and continue cooking for approximately five minutes.
11 Season to taste with soy sauce and serve.