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. Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (4255g)|
|Recipe Makes: 1|
|Calories from Fat: 962 (12%)|
|Amt Per Serving||% DV|
|Total Fat 106.9g||143 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 37.5g|
|Cholesterol 0mg||0 %|
|Sodium 2464.8mg||85 %|
|Potassium 42916.3mg||1129 %|
|Total Carbohydrate 2098.8g||617 %|
|Dietary Fiber 856.3g||3425 %|
|Sugars, other 1242.6g|
|Protein 366g||523 %|
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Calories per serving: 8315
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