Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar...NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent spoilage. In Korea this is usually done in late Fall & Winter to be opened in the Spring- There are other types of kim chee called Summer Kim Chee, Light Kim Chee, and Moon Kim Chee. Posted by Don Houston Posted to MC-Recipe Digest V1 #193 Date: Sun, 11 Aug 1996 13:42:05 -0400 From: email@example.com (The Meades)
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|Serving Size: 1 Serving (2598g)|
|Recipe Makes: 1|
|Calories from Fat: 333 (39%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 0mg||0 %|
|Sodium 126337.9mg||4356 %|
|Potassium 4954.5mg||130 %|
|Total Carbohydrate 104.2g||31 %|
|Dietary Fiber 39g||156 %|
|Sugars, other 65.2g|
|Protein 34.9g||50 %|
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Calories per serving: 855
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