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Kimchi

Chinese or Napa cabbage is used for this pickle. But ordinary cabbage can also be used with good results.

Ingredients:

Method:

Chop cabbage roughly. Add salt and keep aside for three or four hours. Squeeze well and mix with rest of the ingredients. Transfer into a clean, dry bottle or jar. Cover and keep in the refrigerator at least 24 hours. When serving sprinkle with a little gingilly oil. This dish keeps well in the refrigerator for several weeks.
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