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13 lines
221 B
13 lines
221 B
1/2 cup salt
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1/3rd cup korean red pepper
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6-12 cloves garlic
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4 spring onions
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soak 2 hours in salt brine
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add 1/3rd cup red pepper
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add chopped garlic
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add chopped spring onion
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mix
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let ferment 2-3 days.
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transfer to fridge!
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