Kim Chi, Korean National Dish

Cut the cabbage lengthwise into quarters. Then cut it crosswise into slices about an inch (2 cm) wide.

Place about half the cabbage in a large stainless steel bowl.

Sprinkle it with 15 gms salt and 5 gms red pepper.

Put the rest of the cabbage in a separate bowl and sprinkle with remaining 15 gms salt and 5 gms red pepper.

Pour 1500 ml cold water over the cabbage.

Press the cabbage down so that it is all moistened.

Place a platter and a weight on it to hold it down.

Place the cabbage in a cool place for 24 hours stirring once replacing the plate.

Drain the cabbage and rinse it well with cold water.

Drain it again and squeeze out excess liquid.

Place the cabbage in a bowl.

Add the garlic, ginger, chillies and spring onion.

Toss well.

Add the remaining red pepper, salt and sugar.

Toss well.

Pack the cabbage mixture into two sterile quarts (1 liter) canning jars.

Cover the cabbage with cold water, about 240 ml per jar.

Use a chopstick to distribute the cabbage evenly and release any air bubbles.

Cover the jar with a double layer of wax paper.

Leave them for 3 to 4 days.

Taste to see if the Kim Chi is 'pickled' enough for your liking.

If not, leave it for 2 or 3 more days.

Replace the waxed paper, cover with a metal canning lid.

Ring and keep the Kim Chi for as long as a month in the refrigerator.