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Cut the Chinese leaf into bitesized pieces, then put into a large mixing bowl.
In a separate jug, combine 4 tbsp salt with 500ml water, whisking until fully dissolved.
Pour the brine over the Chinese leaf, pressing gently to ensure it’s fully submerged – gently weigh it down with a plate.
Leave to brine for 1 hour, turning halfway to ensure even salting.
Drain the Chinese leaf, rinse under fresh water and drain again thoroughly.
Gently squeeze out any excess water, then transfer to a clean mixing bowl, container or jar.
Add the chilli.
In a small saucepan, combine the sugar, remaining salt and 200ml water.
Bring to the boil, stirring until the sugar and salt have dissolved.
Add the vinegar and bring back just to the boil so the pickling liquid is hot.
Pour the hot pickling liquid over the cabbage.
Allow to cool, cover, then transfer to the fridge.
It can be served after about 1 hour, but is best well chilled and will keep in the fridge for to 3-5 days.