(and Jicima)
All good Kim Chi starts with quality cabbage and to get what you want in life sometimes you need to caput it. . . as in decapitate the cabbage's head from its rooty body with violent force. Aka the caput, thus the origins of our word cabbage ["cab-poo-tege"].
Chopped up, sprinkle with salt, and massaged.
Wait a few hours for the veggies to "sweat" out their own juices into a nice self-initiating broth - then into the crock-pot it goes!
+feb+27.png)
10 days later, when it tastes selfishly favorable, we have a final product made by billions of beneficial microbiotic lifeformes fermented upon the death -"caput'ing" - of the veggies.
Now we're cuput, capiche?
Now we're cuput, capiche?
