Great British Chefs recipes

Name: Great British Chefs recipes
Ingredients: 2l warm water; 225g of coarse sea salt; 2.5kg Napa cabbage, bottom trimmed, wilted and tough outer leaves discarded and rinsed well; 2 small onions, roughly chopped; 12 dried shiitake mushrooms; 10 dried anchovies, (myulchi) head and guts removed; 6 spring onions, roughly chopped; 64 garlic cloves, 8 crushed and the rest left whole; 1 sheet of dried seaweed, (25cm long); 250g of gochugaru, (Korean chilli flakes); 14 tbsp of fish sauce; 10 tbsp of salted shrimp, (saewujeot), rinsed; 4 tbsp of sugar; 1 knob of fresh ginger, (18cm), peeled and chopped; 3 carrots, julienned; 12 spring onions, cut into 5cm pieces; 200g of white radish, or mooli, peeled and julienned