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“This has become my standard kim chee recipe. You can easily vary the level of heat by the amount of cayenne pepper used. I share this with just about everyone I know. Be prepared to make more, it will literally disappear.”
72hrs 15mins
4 pint jars

Ingredients Nutrition


  1. Chop chinese cabbage into 2 inch pieces.
  2. Place chopped cabbage in ceramic bowl with sea salt and water.
  3. Cover and let sit for 2 days.
  4. Combine sugar, cayenne, chili pepper, garlic, ginger, salt and water in a pot and bring to boil.
  5. Let cool to about 100 degrees.
  6. Drain cabbage from saline brine.
  7. Pack pint jars with cabbage and cover with prepared sauce.
  8. Cap and refrigerate for 1 day-- ENJOY!

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