I can't see a problem with using cabbage shredded as finely as you want it. In any case the fermentation process will soften it and ease the digestibility. If your stomach is a bit sensitive you may want to go easy on the garlic, ginger and chilli when making kimchi. cheers, Alan
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Hi does any dose know how to make kimchee, question, I have a hard time chewing and since cabbage is so tough I was wondering if I could slice in my food processor, would that ruin it if it was screaded like that
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