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DIY Korean Kim Chee

Source: Author: Time:2008-08-04

3, the remaining 70 grams of salt evenly wipe every leaf in the cabbage roots, and then immersed in brine cabbage.

4, to find a heavy pressure on the Chinese cabbage in salt water so that it will not be floating on the come, I will use plastic bags after the water pressure in the cabbage, making cabbage soaked in salt water for one night, about 10 hours.


5, the pickled cabbage ever removed from the salt water from the wash water to quickly drain in the drain after the water on the screen, this time making pickled accessories.

6, the cleaned white radish cut into small finger-like length of shredded radish




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