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This was awesome. The first time I made it I didn't rinse it enough and it was pretty salty, but the second time I soaked the cabbage and drained a few times before squeezing to reduce the saltiness. Love it! I have been standing in front of the fridge eating it out of the canning jar. I have found that a 2 lb head of napa cabbage will make just about a quart canning jar full. Thanks for this great recipe.

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Halima Dances April 19, 2010
Shang Kimchi (Summer, or Raw, Kimchi)