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Whether you spell it Kimchi or Kimchee

November 11, 2011

…it is the most important staple food in Korean cuisine.  No table is complete without it!

-Medium Head of Napa Cabbage (cut into strips, soaked in a brine of warm water and 1 cup of coarse Sea Salt)
-1/2 cup of Coarse Pepper Flakes (Gochugaru)
-3 Cloves of Garlic
-1 Clove size piece of Ginger
-3 Stalks of Green Onions
-3 tb of Fish Sauce
-1 Teaspoon of Baby Brine Shrimp
-1 Package of previously Frozen Oysters

**NOTES: if you are new to Kimchi or do not desire too much spiciness, use only HALF of this paste. Store the rest in a container in the freezer and it will keep for up to 6 months**

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