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“I used to exclusively purchase kimchi at the store until a couple of Korean coworkers piqued my curiosity by telling me of how their families used to make it in huge batches, let it ferment, and have a stockpile that would last them for months. Southerners certainly aren’t strangers to fermenting and pickling, so I thought I’d give it a go.”
  • 2 pounds collard greens
  • ¼ cup kosher or sea salt
  • ¼ cup gochugaru
  • 3 tablespoons fish sauce or 2 tablespoons salted shrimp paste, or 1½ tablespoons of each
  • 1 teaspoon sugar
  • 1 tablespoon finely grated garlic
  • 2 teaspoons finely grated fresh ginger
  • 1 small daikon radish, peeled and cut into match-sticks
  • 1 large carrot, peeled and cut into match-sticks
  • 4 scallions, halved lengthwise
Note: Ingredients may have been altered from the original.
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