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Kim Chee

Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large
plastic or glass container with about 1/2 cup salt and let sit up
to 1/2 day or overnight. Rinse very well and drain well. Taste to
see how salty it is. May need to rinse and drain again, several
times.

Mix together:

2-inch by 2-inch piece of fresh ginger root, peeled and mashed
4 cloves garlic, mashed
1/2 to 1 whole sweet red pepper, diced fine
1 bunch (3/4 to 1 cup) green onions, chopped
2 to 3 tablespoons sugar
1/4 teaspoon MSG
1 to 2 tablespoons Korean crushed red pepper

Mix above mixture with well-drained cabbage using wooden spoon or
rubber-gloved hands in plastic or glass container. DO NOT USE METAL.
Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill
a 32-ounce container. Add water to the dregs in the plastic tub if
need more juice when jar is packed. Top with plastic wrap, rubber
band, paper towel and jar lid. I find that putting entire container
in a plastic bag with a twist-em to close it helps keep the odor
out of the refrigerator. Keep refrigerated.

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