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Kim Chi (Korean)



  • 6 pounds Chinese cabbage (bok choy)
  • 3 tablespoons salt
  • 2 cups sliced scallions
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried, ground chile pepper
  • 1 tablespoon ginger


  1. Shred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes.
  2. Wash and drain.
  3. Add remaining salt and other ingredients.
  4. Pack into a crock or glass jar.
  5. Add enough cold water to cover vegetables.
  6. Cover and refrigerate for 5 days.


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