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Just noticed (apologies...) reference to soy in gochujang and gluten sensitivity.  Commercial soy sauce (not labeled tamari) has added wheat, therefore possibly gluten. Straight soy beans, as are fermented in the chile paste, don't,  unless the ingredients include wheat, barley, or rye. People diagnosed with celiac disease usually don't have to avoid soybeans.

People who just avoid gluten for other reasons should be OK too.

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On 08/11/2017 at 9:30 PM, Wyzyrd said:

It will, no doubt, sound silly, but if you have people who don't appreciate kimchi, you can tame the heat and fermented funk quite a bit by stir frying it with some onion, garlic and fresh ginger, then adding yesterday's rice, a little soy and just enough  stock or broth to moisten, and maybe some scrambled egg to make a "fusion" fried rice dish. Delicious and frugal :)

That sounds delicious!

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Here we go again! :D  The cabbage certainly shrinks after salting - that's a big bowl and it was completely full before, and it translates into that much kimchi.  I thought the last effort was a little bland, so this time used everything, gochuguru, gochujiang, and some ordinary crushed chilies.

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Edited by Rick

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Diced up red bell peppers definitely work well too. Best batch I've made so far has one in it, crushed chillies, gochujang, garlic, ginger and all the usual suspects.

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