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KOREAN KIM CHEE CONDIMENT - A vinegar based method, but not naturally fermented as per the tastes of the Korean population as a whole.

Another version of this Korean condiment.




• 2 heads of Chinese lettuce, white lettuce, or various kinds of cabbage. 
• 2 tablespoons of salt   
• 5 cloves of garlic  
• A dozen red chilis...and you can vary the chilis as the peppers themselves can add subtle flavor variances   
• 2 tablespoons of finely chopped chives   
• 1/2 to 1 cup of sugar....experiment with white and brown sugar  
• 1 cup of water   
• 3-5 tablespoons of vinegar


1.  Cut and clean the lettuce or cabbage. You may leave it in large chunks, or you may slice it into long shreds. Sprinkle the salt over it. Mix it well, by
      hand,  squeeze it thoroughly, and drain it. 

2.  Put it in a jar or earthenware pot, and put the chopped chives on top. Pound the garlic and chilis together, preferably with a mortar and pestle, but
      you can use a blender. You want a finely crushed garlic and chilis mix. Put them in a small pot, along with the water and vinegar. Start off with a
      lesser amount of vinegar the first time. Bring to a boil over low heat, let it cool to lukewarm, then pour it over the lettuce or cabbage. Cover, and
      let stand for at least 24 hours.

3.  If you prefer,   Kimchee fermented, put it on a shelf in the pantry, making sure you   have a tray or plate under the jar.  The Kimchee will bubble and
     leak as it ferments. 

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