Korean Kimchee

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“My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.”
READY IN:
48hrs 30mins
SERVES:
5-6
YIELD:
1/2 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop or slice cabbage into bite size pieces.
  2. Put in a large bowl.
  3. Add salt to about 2 cups water.
  4. Stir to dissolve; pour over cabbage.
  5. Add more water--enough to cover all cabbage and let stand overnight and all the next day.
  6. Drain & rinse cabbage.
  7. Add about 1 cup water the garlic and pepper flakes.
  8. Let stand 2 more days then put in the fridge to chill and then eat.

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