1 head Chinese cabbage
1/4 cup salt
1 tsp dried Japanese chili pepper
1 tsp shottsuru (optional) (fish sauce, available at Southeast Asian food
stores, may be substituted.
After washing, chop the cabbage into 1-inch pieces. In a glass,
Corning ware, or any other non reactive bowl, place the drained cabbage
and sprinkle salt over it, making layers. Place a plate over it and put a
weight on it (at least 5 lbs.) Leave it for 3 days at room temperature,
mixing it once a day and making sure that it is not rotting. If the leaves
are withering, there isn't enough salt. After a day or so, there should be
lots of liquid. It is ready when the cabbage is partly translucent and
Serve with some shaved dried bonito and a little bit of soy sauce.
Details about Ingredients , check your nearest Japanese Store.