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Summer of ’69 Kimchi

kept bytihleigh

7 lbs or 3 medium-sized heads of green cabbage, cored, and cut into 1-inch chunks
1/3 cup of canning or pickling salt (I used Baleine sea salt.)

3/4 cup red pepper flakes, medium coarseness
1/2 cup of water
1/4 cup of chopped saewoo jjut (salted shrimp)
3 T. of fish sauce (the shrimp brine and fish sauce should total about 1/4 cup)
A scant 1/2 cup sugar
5 green onion stalks, chopped

2 oz. ginger or 2-inch long, 1-inch diameter piece of ginger, roughly chopped
7-8 medium garlic cloves, roughly chopped
3/4 cup cooked white rice (preferably short grain) + 1 cup water



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