Date: September 18, 2012

Author: April


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My version of kimchi made in canning jars

I use glass jars topped with baggies that I fill with about a cup of water to “seal” the top of my kimchi while fermenting. If you have a crock made for kimchi feel free to use that. Update:  I now use a crock to ferment in it’s easier to pound it in and not feel like I’m going to break the jar.     Yields about 4 quarts Important…

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