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Easy Kimchee

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Easy Kimchee

  • 2 heads Napa Cabbage, rough chopped
  • 1 daikon radish, shredded
  • 1 bunch green onions, rough chopped
  • 4-6 cloves garlic, chopped
  • 2 inch piece liner, grated
  • 1/4-1/2 cup Korean red chili powder
  • 3-4 tablespoons sea salt
  • 2 tablespoons fish sauce
  1. Place the cabbage in a large bowl and sprinkle with the salt.
  2. Put the mixture in a strainer and set over a bowl to collect the water. Allow this to sit for 2-3 hours.
  3. Put the cabbage back in a large bowl and then add all of the rest of the ingredients and work together with gloves on your hands!
  4. Place the kimchee in sterilized mason jars and set on the counter for 2-7 days.
  5. Take the tops of the lids every few days to release the gases that will form.
  6. Place in the fridge once the fermentation is complete to store for future use!

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