-Cut 1 head of savoy cabbage into quarters, removing most of the core but leaving the ends intact.

-Layer the cabbage in a bowl or crock, sprinkling with 1 cup coarse sea salt and 1/2 tsp cayenne between each layer.

-Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks.

-Refrigerate for 1 to 2 days.

-Drain any accumulated liquid from the cabbage, and rinse it well.

-Dry and cut the cabbage into 1 1/2-inch pieces.

-Place a layer of cabbage at the bottom of a glass jar or casserole.

-Cut 1 bunch of baby bok choy, cut into 1.5 inch lengths and sliver.

-Peel and mince 6 cloves garlic.

-Cut half a bunch of chives into 1 inch lengths.

-Grate a knob of ginger so that you have 2 TBS.

-Very carefully remove the seeds then mince 2-3 fresh Cherry Bomb red hot peppers.

-Mix together all of the above with 1 TBS sugar and 2 TBS soy sauce.

-Spread a layer of this mixture over the cabbage.

-Continue to layer, using all ingredients.

-Cover with a lid, and refrigerate for 5 days.

-Keeps well for at least 3 weeks, becoming spicier every day.