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180 B

  1. 1/2 cup salt
  2. 1/3rd cup korean red pepper
  3. 6-12 cloves garlic
  4. soak 2 hours in salt brine
  5. add 1/3rd cup red pepper
  6. add chopped garlic
  7. mix
  8. let ferment 2-3 days.
  9. transfer to fridge!