Aka bwa ti kawa ang bwa tia manga tio nako man amwaraken Kiribati ma e raoiroi na anganiko ana recipe ni Kim Chee tibu te I-Korea ke:

One huge or two medium heads of Nappa cabbage. That's the stuff that has a wide white rib and pale green ruffly leaf or the chinese cabbage. Wash it and shake it out well. Leave the heads intact. Cut it crosswise about 1" wide, discarding the stem at the bottom.

Separate all the sections and put them into your huge bowl. Take a small handful of Celtic salt or sea salt and sprinkle it over the cabbage. Mix and toss well, cover and set aside to wilt. Every 20 minutes or so stir it to make sure the salt gets contact with all the cabbage. After 6-12 hours stir one last time, and drain off the brine, or your finished product may be too salty. Do NOT rinse!

While the cabbage is busy wilting, mix together your spices. You will need 1-2 T of cayenne pepper depending on heat desired, at least 2 T of granulated or minced dry garlic, (if you use fresh garlic you will need about 10 good-sized cloves minced) and grated fresh ginger, about 2-3 T after grating. Dry powdered ginger doesn't have the bite and fragrance of the fresh. If you like finding chunks of garlic and ginger in Chinese food, you can chop the fresh stuff a little bigger. In that case, use a little more. I don't use sugar in my Kim Chee. Some commercial brands do. Actually, the reason I started making my own is because I didn't like the sugar. If you want sugar, start with a teaspoon or so per head of cabbage.

You can vary the spices to your preference, of course, but I recommend you use some of everything.

After draining the brine, sprinkle the spices on the wilted cabbage. Toss all this together, mixing well, and then cover with a lid if you have one or clear wrap if you have no lid. Leave it out on the counter, and periodically for the next 24 hours mix it and press it down.

You'll notice some juice in the bottom of the huge bowl. Do NOT throw this out! Pack the Kim Chee into your jars, pressing down well. Divide your liquid between the jars. Put the lid on loosely and leave on the counter. NOTE: if your jars are full, it is desirable to place a glass plate or dish under them because the fermentation will make them overflow when the little bubbles come up to the top.

The Kim Chee should sit on the counter for another day or two to ferment.

E uara anne moa... Ngakna ko aki ni kan karaoa te Kim Chee ao bon iai nte naan store are a bon tia ni karaoaki ao man tauraoi ni kanaki. E tau ma tekeraoi.