Kim Chee (Korean)
10 lb. Wong Bok
2-1/2 to 3 handful Hawaiian salt
6 to 8 cloves garlic
1 thumb size ginger
8 Hawaiian chili pepper
1 tbsp. sugar
1 to 2 tsp. bagoong
1 tbsp. paprika
Wash Wong Bok thoroughly and cut into 2" size. Soak in Hawaiian salt overnight. Drain excess water and add the rest of the ingredients. Store in jars and leave at room temperature for 12 hours and then store in refrigerator.
