Step 1

Whisk together 4 cups of water with ½ cup salt, stirring until the salt has dissolved. Cut the napa cabbage head into 4 wedges. Rub the remaining ½ cup salt in between each of the leaves. Soak the cabbage in the salted water for 5-6 hours or until the cabbage has softened and can easily be bent without snapping. Rinse the cabbage in water and drain. Set aside.

Step 2

Combine all of the ingredients for the pork (includes all items listed from pork - bay leaf) in a large pot. Fill the pot with enough water to completely submerge all of the ingredients. Cover and bring to a boil. Reduce heat to low and continue to cook the pork at a soft simmer for 2 hours or until the pork is tender.

Step 3

Meanwhile, prepare the kimchi radish. Toss together the daikon radish with the salt and let sit for 10 minutes. Combine the red chile pepper, garlic, sugar, fish, sauce, and chives, and let sit for 10 minutes. Rinse the salted daikon with water and drain. Mix together the radish with the chile pepper mixture, making sure the radish is evenly coated with the sauce. Set aside.

Step 4

Remove pork from the cooking liquid and let rest for 10 minutes. Thinly slice the pork against the grain. Serve with salted cabbage wraps, kimchi radish, ssamjang, salted shrimp and rice.