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Korean Kimchee (kimchi) Recipe


Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic
* 1/2 inch piece of ginger, peeled and minced
* 1/3 cup Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions sliced

Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage. In Korea they use a crock pot, which is stored or buried outside.

1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt; your hands work the best. Let the cabbage set for about one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining ingredients. Toss everything together with the cabbage and mix well.
4. Pack the cabbage in a large glass jar and seal.
5. Let the mixture set over night in a cool location. The longer it sets the more flavor will intensify and fermentation will develop.
6. Store in refrigerator below 40 degrees F.
Tips: To enhance the flavor, add a teaspoon of sugar into the mix, some Asian garlic Chile paste, and a teaspoon of fish sauce.





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