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Napa Kimchee

6 pounds Napa cabbage
1/4 cup Korean pickling salt or kosher salt
8 scallions, finely chopped
1 1/2 cups shredded carrot
2 tablespoons grated fresh ginger
2 tablespoons garlic, finely chopped
2 tablespoons candied ginger
2 teaspoons sugar
1/2 cup Korean red pepper
1 tablespoon salt

Remove limp outer leaves from the cabbage. Quarter the cabbage
lengthwise, then cut across the quarters into 1 1/1 inch-wide
pieces. Put the cabbage in a very large bowl and add the pickling
salt. Toss so that the salt coats the cabbage evenly. Allow to
stand for 30 minutes. Toss the cabbage a couple of times during
that time. Rinse the cabbage with cold water and drain. Toss with
the remaining ingredients and pack into a large crock or covered
pottery casserole. Add water to cover, about 3 cups. Allow to
sit on the counter for 1 to 2 days. Store in the refrigerator,
covered, in the crock or in individual glass jars.

NOTE: This recipe can easily be adjusted for 1 2-pound head of
Napa cabbage. Divide the remaining ingredients by one third.


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