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This is a wonderful kimchi! Very, very easy to make. I did make a mistake of using not too fresh gochugaru which made my kimchi not bright red, but the taste was right on. I never saw the bubbles from fermentation but after 3 days on the counter, I decided the taste was developed and mellowed. Thank you Grace for posting this recipe. I plan on making this often and I'm sure my results will improve with time.

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Rinshinomori November 17, 2009

Thank you for these details on the method itself. I will be making my first batch of Kimchi in two days when I receive the gochugaru from Amazon (not easy to find in my area).

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wekebu June 15, 2015
Kimchi