3 carrots, peeled and julienned
250g/9oz Korean chilli flakes
2.5kg/5lb 8oz Korean cabbage (or Chinese cabbage), bottoms trimmed, tough outer leaves discarded
64 garlic cloves, 8 crushed, the rest peeled and left whole
1 x 18cm/7in piece fresh ginger, peeled and roughly chopped
2 small onions, roughly chopped
200g/7oz Korean white radish (or mooli), peeled and julienned
12 dried shiitake mushrooms
18 spring onions, 6 roughly chopped, 12 cut into 5cm pieces
10 large dried anchovies, heads and guts removed
210g/7oz fish sauce
225g/8oz coarse salt
10 tbsp salted shrimps, rinsed
2 tbsp sugar