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Kim Chee recipe

1 napa cabbage, chopped
1/4 cup or more rock salt (Use Korean rock salt if you can or else rock
sea salt)
2 inch piece ginger root, peeled & grated
1 bunch green onion cut into 2inch pieces
8 cloves garlic, smashed
2 handfuls (or more) Korean ground red chili pepper (you can use Mexican
but it should be a coarse grind and the pepper must not be smoked, just
dried)

FYI: Korean ground chilis are about the size of the chili flakes you put on pizza but Korean ground chilis do not include the seeds.

Place cabbage in a large mixing bowl. Sprinkle with a liberal rock salt  and pour the water of it. Let stand for 2-8 hours, stirring now and then.
Drain and squeeze out excess water. If you're worried about the salt  you can taste and rinse if needed. Then squeeze and drain once more.

Put cabbage back in mixing bowl and add remaining ingredients. Mix well  with your hands. using your clean hands, pack kim chee into clean screw   top jar and cover with lid. Put in a warm place (like your kitchen  counter next to stove) for 24 hours then store in fridge for up to 3  months. We never add vinegar. The cabbage makes it own liquid.

 

 

 

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