How To Make Kimchi!
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Welcome back!
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Pick your Napa cabbage!
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Luckily for me, we grow our own just for kimchi!
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Wash the cabbage and place in a bowl
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Cut off the end to make peeling the leaves easier
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Cut your cabbage into desired pieces
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Chop Chop!
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Salt the cabbage in layers, then let it sit for 30 minutes
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Flip your cabbage, let it sit for 30 minutes. Repeat 3 times( total 2 hours)
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Try and break a piece. If it has a little resistance but still breaks, it’s ready
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Bring 3 T flour and 1 c water to a boil, then let cool
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Once it’s boiled it resembles pudding
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Add 1/3 c (or how ever much you like) to the flour mix
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Time for the seasoning! Add 1 T ginger
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Add 1/4 onion
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Add 1 T garlic
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Blend it up
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Add 1 T sugar and 1 1/2 T soy sauce. Blend and scrape down the sides
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Add the pepper/flour mixture
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Blend it together
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Put the cabbage in a bowl
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Pour the seasoning on
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You can mix it with your hands or spatula
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If you use your hands, you can use gloves to prevent the pepper from getting in your eyes
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Mix it up!
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Pack your kimchi in a jar to ferment and store in the fridge
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Enjoy with rice or in stir fry!
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