1 white Chinese cabbage
6 spring onions, finely chopped
6 cloves garlic, finely chopped
3 fresh red chilies, finely chopped
3 tsp finely chopped fresh ginger
2 C dashi stock
2 tsp light soy sauce
Marinate sliced Kumquats with salt. When assembling per directions in #3 add drained kumquats to the layers of ingredients
1. Cut base off cabbage, then slice lengthways into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways. Put into unglazed earthenware pot alternately with handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage.
2. Weight covered seasoned cabbage with a heavy stone and leave for a week.
3. Rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed jar, this time layering with the onions, garlic, chilies, and ginger. When layering, add sliced kumquats which have been marinating in salt. Fill pot with the dashi stock mixed with the soy. Cover with wax paper, put lid back on top and refrigerate.
4. After 4 or five days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.
In cold weather Kim Chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.