8 heads of Chinese cabbage, halved and washed
chili powder or whatever preserved chili available
bottled vinegared onion (optional)
bottled vinegared cucumber (optional)
Dry the washed halved cabbage head.
Mix the rest of the ingredients in a bowl starting from chili powder.
Rub layer after layers of leaves with salt and brown sugar and then mixture until done.
Arrange in a plastic container and let stand for 24 hours in a dry cool place.
The next day, transfer in glass container and discard remaining water.
Let stand again for another day or two.
The Kimchi is done when the cabbage and the spices are already fermented.
Refrigerate to lengthen shelf life.
Enjoy as appetizer.
(When I made my first kimchi out of native pechay, I first rubbed the salt and let the pechay spurt its water within 24 hours before adding spices. I suggest same thing with this kind too but at any rate, this shortcut method is a success. Dont forget to wear plastic gloves when applying the chili.)