Add the onions, garlic, red pepper powder, ginger and sugar to the cabbage. Toss and mix all the ingredients so that the cabbage pieces are well-coated.

Pack the cabbage mixture in a crock or large glass jar. Pour the hot water into the large bowl that held the cabbage mixture and swish around to gather any remaining seasonings. Pour into the jar of packed cabbage. Cover the jar with a tight lid and place in a cool room for 2 days before refrigerating (this will allow the fermentation process to commence and intensify the flavour). Refrigerate for at least 24 hours before serving as an accompaniment to any and all meals.