BAECHU
or 'Nappa' cabbage, quartered, immersed in salt water
for 4 or more hours, until cabbage is softened
SOK
1 christophene pear, peeled
1 medium daikon, peeled
1 green apple
1 thumb of ginger
1 bunch green onion
8 bulbs of garlic
splash of rice vinegar
splash of nuoc mam
splash of sesame oil
2 tbsp brown sugar
juice and supremes of 2 lemons
juice and supremes of 1 grapefruit
a delicate julienne of all vegetables, thinly slice onions,
mince garlic; combine all with wooden spoon...
now is the time for an interlude, but keep returning to your
sok to mix and marry
when baechu is ready, rinse under cold water and squeeze dry;
lay out and stuff sok in~between the leaves; stuff into a impeccably
clean and judiciously chosen jar; cover with remaining liquid; store in the
sill of a basement window, shade from direct light with a painting of a
wolf, wait 5~7 days; see through time
