Cut and remove the base of the cabbage.
Slice lengthways into 8 segments. Place them under the sun to dry for
half a day. Cut each segment further into halves crossways. Then put
into an unglazed earthenware pot alternately with handfuls of salt and a
sprinkling of cayenne pepper, resulting in a few layers. Cover with a
wooden lid to fit tightly so that it rests directly on the cabbage
without any spaces in between. Weight down the lid with a heavy stone
and leave for a week. When ready, rinse the cabbage thoroughly under
cold running water. Squeeze out as much moisture as possible.
Slice into 2.5 cm sections or chop finely
if preferred and put into the rinsed-out jar, this time layering with
the garlic, onions, ginger and chilies. Fill the pot with the dashi
stock mixed with the soy sauce and monosodium glutamate. Cover with wax
paper and cover back with the lid and refrigerate. Kimchi will be ready
for serving after 4 to 5 days. Serve with hot steamed rice and a dash of