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4 small Japanese cucumbers or 1small head cabbage |
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3 TBS. Japanese rice vinegar |
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1/4 C. sugar |
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2 tsp. Hawaiian salt (rock salt) |
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1/4 C. liquid kim chee base (Korean hot, spicy sauce) |
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Cut vegetable into chunks and place in a large bowl. Add remaining ingredients and mix well. Pack tightly in jars. Cover and let stand at least 1 hour before serving. Refrigerate remaining kim chee. Makes about 1 quart |
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