Kim Chi has been part of my diet for a number of years  *  However, it must be admitted that it has never been very Korean  *  I use to boil some green cabbage  – add some red pepper and garlic salt and return it to the refrigerator in a sealed container to let it meld  *  The taste was good but hardly spectacular in a Korean sense  *  It was missing something and after some reading in the Korean Table cookbook – I realized that fermentation was not taking place  *  most Kim Chi recipes add fermented products, such as oyster sauce or shrimp sauce and I thought they provided fermentation  *  That was wrong – so on further investigation – it was found that rice was needed  *  cooked white rice  *  Personally, I have never seen pieces of rice in the jars of Kim Chi for sale in stores  *  probably the rice was chopped up when processing the Kim Chi red paste  *  to make 6 Tbsp of red sauce or paste please process the following  *  4 or 5 garlic cloves, 1/2 tsp minced ginger, 1 Tbsp salt, 3 dices green onions, 2 Tbsp sugar, 2 Tbsp water, 2 Tbsp oyster sauce, 2 Tbsp shrimp cocktail sauce and as much red chili pepper as you can handle (can you handle the 1/4 cup of red chile pepper that the recipe calls for?)  *  and remember 2 Tbsp of cooked white rice  *  Some recipes call for 2 Tbsp of anchovy paste or fish sauce  *  both are anchovy products and can be used instead of oyster sauce and shrimp sauce if desired  *  Once the Kim Chi red paste sauce is prepared – place it to the side in a medium size mixing bowl  *  The chosen type of cabbage for this recipe is green cabbage as opposed to savoy or napa  *  I find it the most plentiful where I live  *  Bring five cups of water and 1/2 cup salt to a boil  *  Let the brine cool for five minutes and pour it over a head of cored and chopped (into about 1″ pieces) cabbage  *  Cover the cabbage with the very hot brine and let it sit for ten minutes  *   Take the cabbage and rinse it with cold water  *  Now is the time to mix the Kim Chi Red paste and brine cooked cabbage together  *  Once mixed –  place it in a covered container to meld at room temperature for twenty four hours  *  It is now ready to be served