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Picked some chard, kale, green onions and radish and put it together with some garlic, salt and ginger. I did not feel like going to buy the stuff I see in the actual kimchi recipes (fish sauce and some kind of Korean pepper) so I used what I had. I had dehydrated and ground some cayenne in the summer and used it. The brine was pretty clear, but the cayenne color is taking over as it ferments. It is good and garlicky and spicy at this point, but will let it sit a few more days.

I will try a more traditional recipe next week, after I get a batch of sauerkraut going.

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