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Kim Chi

1 head Chinese cabbage, prepared as directed
1 pound salt, NOT Iodized!
1 tablespoon cayenne pepper
6 whole spring onions, finely chopped
3 whole red chili peppers, finely chopped
3 tablespoons fresh ginger root, finely chopped
2 cups Dashi
2 tablespoons soy sauce, Tamari

Cut base off cabbage, then slice lengthwise into 6 segments. Dry
in the sun for half a day, cut each segment in halves crossways,
then put into an unglazed earthenware pot alternately with good
handfuls of salt and a sprinkling of cayenne pepper, making several
layers. Cover with a wooden lid just small enough to fit inside
the pot so that it rests directly on the cabbage. Weight it down
with a heavy stone and leave for a week, then rinse the cabbage
thoroughly under cold running water. Squeeze out as much moisture
as possible. Slice into 2.5 cm (1 inch) sections or chop more
finely if preferred and put into the rinsed-out jar, this time
layering with the onions, garlic, chilies, and ginger. Fill pot
with the Dashi stock mixed with the soy and MSG. Cover with wax
paper, put lid back on top and refrigerate. After 4 or 5 days the
kim chi is ready for eating. Serve with hot white rice and a dash
of soy sauce.


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