Anthony's Kim Chi

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Trim the discolored outer leaves from 10 pounds of napa cabbage.

Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite-size pieces.

Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.

Turn the cabbage over to salt evenly every half hour for 1½ hours. This will leech a lot of water out of the cabbage.

Rinse the cabbage in cold water 3 times to clean it thoroughly. Then drain the cabbage and set aside.

Mix together remaining ingredients.

Layer cabbage into a large lock jar alternating between the mixed ingredients and cabbage.

Lay the jar on its side in the refrigerator, rotating it once a day for at least 3 days.

Serve immediately…or later.

 

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