1 large white Chinese cabbage
plain salt (not iodized)
cayenne pepper
6 spring (green) onions, finely chopped
6 cloves garlic, finely chopped
3 fresh red chillies, finely chopped
2 teaspoon finely chopped fresh ginger
2 cup dashi stock (see below)
2 teaspoon light soy sauce
pinch of MSG
Cut the 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 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 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 the MSG. Cover with wax paper, put the lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating.
Dashi Stock:
6 cups water
2 inch square dried kelp
3 tablespoon dried flaked bonito
Bring water to a boil. Wash 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.