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April 6, 2010

Finally, after one day of semi-productive springcleaning of my bed room, one painful session of massage, one ventilation session with Pot, eight hours of sleep, one hour of figuring out how to fix a timer in my house….

I bring you, project.kimchi.

Start time: 11.00 am

End time: 4.30pm

The ingredients:

One long cabbage cut length-wise, Salt

Stuffing:  One white radish (sliced thinly into strips),4-5 tablespoons of ginger (minced), 10 (or more) cloves of garlic depending on your tastebuds, 5 or more tablespoons of red chili pepper flakes, 100g of chives, 1 big onion, approx 250ml of fish sauce (I advise you to add slowly to your tastebuds)


Do brace yourselves for a lot of mincing, A LOT of mincing. A special mention to my wondermaid for effortlessly mincing the enormous amounts of garlic, ginger and onion.

And may I present you THE other most important ingredient:

So…step one:

Rub salt on every single layer of the cabbage. Then, take about one cup of salt and mix it in about 3litres of water or more into a basin, put the salted cabbage into the salt water to soak for 3-6 hours. Leave aside.’

Tip:Because of the buoyancy of the cabbage, I had to put a huge porcelain bowl to ensure it got soaked.

Step two:

Start on ALL the stuffing ingredients as mentioned above.

With all the white radish in a large bowl, start adding the red chili pepper flakes and mix it with your hands (please use plastic gloves if not just a plastic bag covering your hands). Then add in the rest of the ingredients and mix!

Step three: Drain the water out from the soaked cabbage, rinse it with water but try to leave some salt behind in the layers of the cabbage.

Step four: Lifting each layer of the cabbage, spread the stuffing right inside each layer on both sides. Keep it in a airtight-container and resist the temptation to eat it for the next 12 hours.

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