Ingredients1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)2 large Wong Boks (napa cabbage)½ cup Gochujang chile pepper paste½ cup shredded Daikon Radish¼ cup shredded Carrot3 Scallions, greens included, sliced½-1 head Garlic, cloves separated and minced1 tablespoon minced fresh GingerInstructions

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