The ingredients used for this recipe are:

2 large Chinese Cabbages (Napa Cabbages)

230g ROCK S!T
"ater
Ki#chi Sauce:
$0 tablespoon of fish sauce
$0 tablespoon of red pepper po%der
$ onion
&'( clo)es of garlic
$ oriental pear
$ tablespoon of salt
$*2 tablespoon of sugar
s#all touch of ginger
& spring onion
Start b+ Cutting the Chinese Cabbages into
chun,s- then soa, in plent+ of %ater %ith about $.0g of salt/ !ea)e this to
soa, for about &'( hours/ 0 ha)e used a tra+ fro# #+ 1R2232R as +ou can
see fro# the picture/
To create the sauce put all the ingredients in a blender e4cept the spring
onions- blend until 5uite fine and slice the spring onions into chun,s then add
to the #i4ture/
fter the cabbage has been soa,ed for &'( hours- drain all the %ater/ 1ill the
tra+ %ith cold %ater again and rinse the cabbage then drain the %ater again/
Return the cabbage pieces to the tra+ and add the Ki#chi sauce- #i4 b+
hand until it is all #i4ed together- Taste and it should be reasonabl+ salt+-
+ou can add up to a further (0g of salt if re5uired/
1inall+ put the Ki#chi in to so#e 6ars- +ou can eat it straight a%a+ but ,ept
in the fridge the taste %ill i#pro)e as it fer#ents/ The Ki#chi %ill ,eep for at
least 7'$2 #onths probabl+ longer/
O)er ti#e the fla)our beco#es #ore sour- if it beco#es too sour to eat on its
o%n use the Ki#chi to #a,e soups or ste%s as the soured Ki#chi %ill add
#ore fla)our to these dishes/ 0t is co##on in South Korea to #a,e soups
and ste%s %ith older Ki#chi/
0t can be eaten ra% as a side'dish- or added to soups and other Korean
dishes that are a)ailable on this site/