Ingredients

1 cabbage, white, ch 1 large
: salt, not iodised< : cayenne pepper
1 6 onions, spring, finely
: chopped
1 6 garlic cloves, finely
: chopped
1 3 chillies, red, fresh,
: finely chopped

Instructions

3 ts ginger, fresh, finely
: chopped
2 c dashi (stock)
2 ts soy sauce, light
: pinch monosodium glutamate

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, chillies, 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.

Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.Dashi is basic to Japanese cooking and is quickly and easily made. Itmay be kept refrigerated for 2 days. Even simpler to make (anduseful to have on hand) is instant dashi, sold in packets.

6 C. water 5 cm square (2 inch) kombu (dried kelp) 3 Tbs. katsuobushi(dried flaked bonito)

Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required.

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