Kimchi

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First batch for the season using Napa cabbage.

I make it by first soaking greens in salted water overnight.  Rinse 3-4 times, then I make a paste of garlic, onion, fresh ginger, salt, sugar, chili flakes and Cayenne flakes and a little sesame oil.  Amounts depend on how big the batch of greens.  I leave in a bowl covered with a cloth and set to ferment, 2 days to 2 weeks depending on the weather.  Adapted from recipe given to me by Old Barn Hollow.

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