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In South Korea, we preserveIn South Korea, we preserve all of the cabbage relatives and different kinds of mild radishs (leaves and roots), plus many other veggies with a salt, garlic and red pepper flakes mixture. This is the famous "Kim Chi." Before red pepper came, I have been told that kim chi was mild and sometimes had "fish" added. I'm not sure if this was dried fish, like our salt cod, but I suspect so. (Koreans dry fish on the clothesline, like they do in coastal Maine villages.)

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