Cut the cabbage lengthways in half, then cut the halves crossways into 2.5cm-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let it sit overnight in the refrigerator.
Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp and remaining 50g sugar in a large bowl. If it is very thick, add water 2½ tablespoons at