Napa Cabbage Kimchi – *The Secrets of Cabbage Part 2?*

I started making Kimchi at home last year when I realized that a gallon of Kimchi costs nearly $20. I can make the same amount of Kimchi at home for $2 and it tastes just as good, if not better. On top of that, Kimchi is actually really easy to make, it just takes time. Spend one day every 6 weeks making Kimchi, and you will always have it in your fridge. How can you argue with that kind of logic?

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