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"I am Korean and your recipe is very close to authentic. Just leave out the salt (soy sauce has more than enough) and the water. Grilling on an indoor grill is most authentic, but is quicker to stir fry (this is how I do it)"
"My mother is Korean and this is how I remember her making Kim Chee when I was growing up. A word of advice for those new to kim chee. If you don't like sour food, eat the kim chee in the first few weeks. The sooner you eat it, the less sour it will be. Kim chee will continue to ferment even though it is refrigerated. If you like it more sour...."