The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now.The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online. -- posted by ChuckWagonCookie
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