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Jamanda

Kimchi

2 pints water
3 Tbs fine sea salt (donít use table salt as the additives can make the brine rather murky)
2 lb Chinese cabbage (probably 2 heads)
Two medium carrots and/or an equivalent weight of mooli radish
6 spring onions
Fresh ginger
Dried chilli flakes
1 tsp sugar

For instructions see Judith's article here
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