This easy Kimchi recipe is simple to make at home and takes only 30 minutes of hands-on time before Mother Nature takes over! Full of healthy, gut-healthy probiotics, this authentic kimchi is vegan-adaptable, gluten-free, and can be made as spicy or as mild as you like! Includes a video.

How to make kimchi- a step by step guide.

We are never in as much joy as when we are engaged in the well-being of others. ~ Adyashanti 

Kimchi is essentially fermented cabbage -similar to sauerkraut in how it is made, but seasoned with Korean spices: garlic, fish sauce, ginger & Korean chilies. Kimchi is the heart and soul of Korean cooking, and delicious with so many things!

Want to know the best thing about Kimchi? Kimchi is alive! Full of living, healthy, good bacteria or probiotics that support the gut, boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol, and regulate blood sugar.

How to make Kimchi that only takes 30 minutes of hands-on-time before mother nature takes over! Full of healthy, gut-healing probiotics, this authentic kimchi recipe is vegan adaptable & gluten free. Quick and easy, make it as spicy or mild as you like. #kimchi #howtomakekimchi #vegan #vegankimchi #eatclean #cleaneating #plantbased #napa cabbage #kimchirecipe #probiotics #fermented #guthealing #fermentedcabbage #koreanfood #koreanrecipe

Why You’ll Love This Kimchi Recipe!

  1. Simple ingredients. Familiar, whole-food ingredients like cabbage, spices, optional fish sauce, salt, dried Korean chilies, and sugar are called for here. Nothing processed!
  2. Vegan-adaptable. This recipe calls for fish sauce but can easily be made vegan. You can also leave out the sugar if you prefer.
  3. Incredibly nutritious! Kimchi is full of gut-healthy probiotics (specifically lactobacillus bacteria) that support a diverse gut microbiome. It also boosts the immune system, energizes the body, lowers cholesterol, and regulates blood sugar- along with so many other benefits!
How to make Kimchi that only takes 30 minutes of hands-on-time before mother nature takes over! Full of healthy, gut-healing probiotics, this authentic kimchi recipe is vegan adaptable & gluten free. Quick and easy, make it as spicy or mild as you like. #kimchi #howtomakekimchi #vegan #vegankimchi #eatclean #cleaneating #plantbased #napa cabbage #kimchirecipe #probiotics #fermented #guthealing #fermentedcabbage #koreanfood #koreanrecipe

Kimchi Ingredients

  • Napa Cabbage: This is the main ingredient and the heart of the recipe. Opt for organic or locally grown. Yes, you can substitute other cabbage, but Napa Cabbage is traditional.
  • Fine Sea Salt– salt is key to fermenting, inhibiting bad bacteria growth while promoting good bacteria.
  • Ginger: Adds a fragrant and subtly spicy taste.
  • Garlic: Aromatic and pungent, garlic is key to enriching the flavor.
  • Scallions (green onions): Brings in a bit of onion-like flavor, crunchy texture and color!
  • Daikon: Subtly sweet and crunchy, daikon radish adds substance and texture.
  • Fish Sauce, Shrimp paste, or Miso paste: Adds salt, umami, and depth of flavor. Shrimp paste is traditional, but fish sauce and miso (vegan option) both work too.
  • Korean Chili Flakes: We use dried chili flakes (called Gochugaru)here for the purest, cleanest flavor(no preservatives, oils, or flavorings). Feel free to sub Gochujang paste if you prefer.
  • Optional: Glutenous rice flour can be added to thicken.
  • Equipment: An 8-cup mason jar and a fermentation weight are handy.

This easy kimchi recipe makes enough to fill a large two-quart jar (about 8 cups).

Kimchi Variations

Like so many things, there are so many variations to kimchi, and people have their own personal preferences. I just wanted to provide you with a starting point, and I’m sure you will adapt to your own tastes!

  • Sugar is optional- some people add it, some don’t!
  • Matchstick carrots would make a nice addition if you want more vegetables.

How to make Kimchi (Step-by-step Instructions)

*See the recipe card and video below!

Step one: Save 1-2 outer leaves of napa cabbage and place them in the fridge while you prep the recipe. (You will use these later). Using a cutting board, cut the napa cabbage into 1-inch cubes with a sharp knife.

Chopped napa cabbage.

Step two:  Place the chopped napa cabbage in a bowl and toss with 1/4 cup sea salt.

salting the napa cabbage in a bowl.

Step three:  Fill the bowl with filtered water and stir, and soak the napa cabbage for 6-8 hours, stirring every couple hours.

Cover the salted cabbage with water.

Place plate over the napa cabbage to keep it submerged.

Weigh the salted cabbage down with a plate.

Step Four: After 6-8 hours, drain (making sure to save the brine) and rinse, pressing the liquid out.

Draining the cabbage.

Step Five: Make the Kimchi Paste 

As I stated earlier, I prefer to use Korean Chili Flakes called “Gochugaru” vs. the Korean fermented Chili Paste called “Gochujang”. Feel free to use Gochujang if you please. Totally up to you. Either way, you will make the paste below.

Many people ask if they can use regular old chili flakes- yes, but they are much spicier!!! Gochugaru is fruitier and less spicy, so you can use more and get more flavor. You could try subbing dried Arbol Chilies if you absolutely can’t get the Korean Chili flakes – or even use fresh red chilies to make the paste.

In a food processor, make a paste with garlic, ginger, shallot, Korean chili flakes (or Gochujang) and optional fish sauce (or miso) and sugar. If you want a mild version, use half the chili flakes. The fish sauce really adds a delicious complexity and depth, but you can, of course, keep it vegan with miso paste.

making the kimchi paste in a food processor.

Step Six: Peel and cut the daikon radish (or carrots)  into match sticks, about 2-3 inches long. Cut the scallions.

slicing the daikon radish into matchsticks.

Step Seven: Cut the scallions into 1-2 inch pieces.

slicing the green onions.

Step Eight: Combine the Kimchi. Place the drained cabbage along with the daikon, scallions and chili paste into the bowl. Massage the cabbage with gloved hands.

FYI: This is a very mild version shown below, so not very red in color, (2 tablespoons chili flakes). You can add more chili flakes if you want it spicier – I normally add 4-6 tablespoons.

Mixing the cabbage with the kimchi paste, scallions and daikon, massaging the cabbage with gloved hands.

Step Nine: Pack the Kimchi.

Pack tightly into a large two-quart jar (half-gallon, 64 oz) or large crock. (Or use two, quart-sized mason jars.) You want a good two inches of space at the top to catch the flavorful liquid that will release.

TIP: I have had great success with this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar.  It is so convenient for small-batch ferments. This fermentation kit includes the jars which is a great option too!

packing the kimchi in a jar.

Cover with the cabbage leaf you saved in the fridge, and press down. Pour a little of the brine into the jar, just enough to cover the cabbage.

placing a cabbage leaf over the kimchi to weigh it down.

The cabbage leaf will help keep the chopped pieces of cabbage contained and submerged. Add a fermentation weight, pressing down to keep the cabbage leaf submerged under the brine. Anything that floats to the top and touches air can mold. So remove with a slotted spoon. Cover lightly with a lid (do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow).

Step Ten: Lacto-Fermentation

Set the jar somewhere dark and cool like the basement for 3-5 days. 60F-70F is ideal. Use a thermometer! A lower kitchen cabinet away from the stove or appliances can also be a cool spot. Fermentation happens faster in warmer climates and slows in cooler climates.

Check daily, pushing down the cabbage under the brine if need be and removing floaters. Remember, anything that touches air can mold.

After 2 days, the salt will have inhibited the bad bacteria enough to make more room for the good bacteria to feed on the cabbage and grow. As they “eat” the cabbage, they create gas and a tangy byproduct. This is how you know it is fermenting!

How do you know if kimchi is fermenting?

  1. After 3 days, tap the jar to see if any bubbles rise to the top; bubbles indicating that it is fermenting. If there is any overflow, this is also a good sign of fermentation.
  2. Smell, or taste the kimchi for tanginess. If it tastes sour or tangy, this is a sign of fermentation. If it just tastes salty, it is not fermented. Let it it sit a few more days.
  3. Continue to ferment for  2 to 3 more days. If you want it tangier or softer, ferment longer, and when satisfied, place it the fridge, keeping in mind it will continue to ferment and create lactic acid, albeit more slowly. It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!


What temperature is best to ferment kimchi?

The ideal temperature for fermenting kimchi is 65 degrees. 65 F is perfect! The cooler it is, the slower it will take to ferment. The warmer, the faster. The longer you ferment the tangier and softer the kimchi will get. I prefer slightly crunchy kimchi, so ideally, 3-5 days at 65F is my favorite! Going too much over 70 degrees can actually have negative effects on the flavor.

How to thicken kimchi?

If your kimchi is too watery for your taste, you can thicken it. To thicken kimchi, stir in a little glutenous rice powder. Some traditional recipes also use soybean powder.

How to store kimchi?

Keep fermented kimchi in the refrigerator. Kimchi can not be made shelf-stable without killing the probiotics. Store in a 2-quart jar or crock with the lid on, pressing it down under the brine after each use. It will keep for months on end in the fridge when the kimchi is submerged below the brine….getting better and more flavorful with time!

What does Kimchi Taste Like?

Kimchi tastes sour, tangy, salty, spicy, and pungent! It’s similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavorumami and a little (or a lot) of heat! The fermentation process is what gives kimchi its sour flavor.

Why eat Kimchi?

Because kimchi is naturally fermented, it is full of healthy bacteria, good for the gut and good for immunity. But besides being a healthy thing to incorporate into our diets, Kimchi adds so much flavor to things we are already making at home!

Fermented Cabbage Kimchi in a crock.


We add napa cabbage kimchi to so many things! It is a huge flavor booster, and FULL of natural, gut-healing bacteria that support your microbiome, boost your mood, and bolster your immune system!

Here are a few of our favorite ways to use kimchi!

  1. Kimchi Fried Rice
  2. Kimchi Noodles
  3. Kimchi Burritos
  4. Kimchi Soup Recipe
  5. Seoul Bowl!
  6. On Buddha Bowls
  7. As a side dish with dinner, simply drizzled with toasted sesame oil and with a sprinkle of sesame seeds!

Probiotic Benefits of Fermented Foods!

There are so many reasons to consume fermented foods and probiotics daily, like this gut shot that contains strains of live probiotic cultures. Here are the benefits of consuming live active cultures:

  1. Improved Digestion: Probiotics can help maintain a healthy balance of gut bacteria, preventing dysbiosis or leaky gut. Probiotics aid in digestion and nutrient absorption. Read more.
  2. Enhanced Immunity: A healthy gut contributes to a strong immune system, and probiotics can help support this by promoting a balanced gut microbiome. Further information.
  3. Mental Health Support: Some studies suggest that probiotics may have a positive impact on mental health, potentially helping to reduce symptoms of anxiety and depression. Explore the study.
  4. Reduced Inflammation: Certain probiotic strains have been linked to a reduction in inflammation in the body, which may benefit overall health. Read this.
  5. Metabolic Health. Adding fermented foods to the diet can play a role in preventing and managing metabolic conditions, such as obesity and diabetes. The metabolites produced during fermentation can help regulate appetite and improve insulin sensitivity. Some fermented foods have been associated with better weight management.
  6. Cardiovascular Health. The bioactive peptides produced during the fermentation process have been recognized for their role in cardiovascular health. These substances can lower blood pressure and have anti-thrombotic properties, which are important in the prevention of heart disease. Check out the research.

More Favorite Fermented Foods!

Enjoy the process of making Kimchi! Please ⭐️ rate the recipe (always appreciated) and tell us how it goes in the comments below.

On the homefront: Many years ago now, we catered a Korean wedding. I remember meeting with the bride and groom and listening very carefully about the importance of the kimchi being served. It had to be “just right”.

Truth be told I was nervous, I had never made it back then, but the bride’s mother was kind enough to send me her personal kimchi recipe and thankfully I had time to practice it a few times before the big day.

In the end, they were happy. And wherever they are now, I hope they are still. I’ve never counted the number of weddings we’ve catered, but every so often, a couple pops into my mind, most often when I’m cooking, and I can’t help but give them a little nod and wish them well.



How to make Kimchi | step-by-step video

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This Kimchi Recipe is quick and easy and takes only  30 minutes of hands-on time before mother nature takes over! Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. This authentic kimchi is vegan-adaptable, gluten-free and can be made as spicy or as mild as you like!

How to make Kimchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 127 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30 minutes
  • Cook Time: 4 days
  • Total Time: 72 hours 30 minutes
  • Yield: 8 cups 1x
  • Category: fermented, sides, preserved
  • Method: fermented
  • Cuisine: Korean
  • Diet: Vegan


This easy Kimchi recipe is simple to make and takes only 30 minutes of hands-on time before Mother Nature takes over! Full of healthy, gut-healthy probiotics, this authentic kimchi is vegan-adaptable, gluten-free, and can be made as spicy or as mild as you like! Includes a video.


  • 2 pounds napa cabbage, (large napa cabbage)
  • 1/4 cup sea salt (60 grams)
  • 2 cups daikon radish, cut into matchstick strips (optional, or use carrots)
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 1 tablespoon fresh ginger, sliced ( 2-3 disks, peels ok)
  • 6 cloves garlic, whole
  • 1 shallot, quartered (optional)
  • 26 tablespoons Korean-style red pepper flakes (gochugaru) or sub gochujang – see notes!
  • 2 tablespoons fish sauce (or use vegan fish sauce, shrimp paste, miso paste, or soy sauce), more to taste
  • 2 teaspoons sugar ( or an alternative like honey, brown rice syrup)
  • OPTIONAL:1 tablespoon glutenous rice powder (see notes)


  1. SALT THE CABBAGE (6-8 hours):  *Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use. Core and cut the remaining cabbage into 1-inch pieces and place in a large bowl with the salt and toss well. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let this stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
  2. Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl,  adding the daikon radish and scallions.
  3. Make the PASTE: Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder (see notes!) Process until well combined, pulsing, until it becomes a thick paste.
  4. MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
  5. PACK the cabbage into a large, two-quart jar (or two, quart jars)  or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit ( so they are submerged) Place the whole cabbage leaf over top, pressing down- this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top of the whole leaf to keep it submerged. Or a small zip lock filled with water.  Basically anything that touches air may mold – but no worries if this happens (see notes) it is not ruined. 
  6.  FERMENT (3-4 days) Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don’t overfill.) Leave this somewhere dark and cool (55F-65F is ideal) for 3 days. A basement or lower cooler cabinet in the pantry or kitchen away from appliances works best. 
  7. EVENING OF DAY 3: Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. Check for overflow (which also indicates fermentation).  If you see bubbles, it is ready to store in the refrigerator where it will continue to ferment and develop more flavor slowly. For a softer tangier kimchi, you can continue to ferment for 3 more days or longer.  If no action, give it another day or two. If you don’t see bubbles when tapping the jar, it just may need a couple more days- especially in cooler climates. Be patient. See the troubleshooting section below. 
  8. REFRIGERATE: After you see bubbles (usually 3-5 days) the kimchi is ready, but it won’t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and tangy the taste.  If you like a fizzy brine, tighten the lid, burping every week or so. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape. 
  9. Maintenance: This will keep for months on end in the fridge (as long as it is submerged in the brine)  and will continue to ferment very slowly, getting more and more flavorful. Feel free to remove the cabbage leaf and just press kimchi down under the brine, after each use. ( See notes for adding more brine.) 
  10. SERVE: Serve it as side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil , toasted sesame seeds, and fresh scallions. Or Use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, Kimchi Soup!


For milder kimchi, start with 2 tablespoons Korean chili flakes ( you can always stir in more). I like a spicy version with 6 tablespoons. 4 tablespoons is medium spicy.

If substituting with gochujang paste, add 2-6 tablespoons. You can always start conservatively and add more to taste after fermentation. 

If you like your kimchi, thick, and less watery,  you can use sweet glutenous rice powder to thicken. This is not the same as rice flour! Cook 1 tablespoon glutenous rice powder with ½ cup water, in a small pot over medium heat, stirring constantly until it boils. Let cool, still whisking occasionally. Add to the chili paste in the food processor. Continue with recipe.

BRINE If you need or want to add more salt brine to the kimchi, to keep it submerged, mix water and salt at this ratio: 1 cup water and 1 1/4 teaspoon fine sea salt. Stir it together first, pour over the kimchi.


  1. MOLD If your cabbage leaf that is holding the kimchi down, happens to mold, just remove it, wipe out the rim of the jar as best you can, and replace it with a fresh one.  Basically, if cabbage touches air here, it will mold, so after each use, press the kimchi down under the brine.
  2. NO BUBBLES: Check the temp of the kimchi using a kitchen thermometer. Ideally, you want this between 50-70F. 60-65 is best.


  • Serving Size: ¼ cup
  • Calories: 20
  • Sugar: 1.6 g
  • Sodium: 822.5 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3.9 g
  • Fiber: 0.4 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

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  1. I’ve used your kimchi recipe religiously the last couple of years and it has never failed. Doing a batch today and managed to get hold of glutenous rice powder, so trying it out. Have used fish sauce and also shrimp paste. Once managed to get hold of daikons (hard to source in Spain), usually use carrots. Excellent instructions, thank you.

    1. Glad you are enjoying this Barbara and thanks for coming back and rating it for us- very appreciated!

  2. I have lots of Jerusalem artichokes in my garden – can these be used instead of daikon radish in making kimchi?

    1. They have a whole different flavor profile then daikon but I don’t see why not. You could also pickle them on their own with a brine and spices. You may want to toss with lemon after cutting as they can turn gray when exposed to air.

  3. Hi there, thanks so much for your great post. I’ve read that you shouldn’t ever open your ferment jar because it allows oxygen in. What are your thoughts about this? With thanks

      1. I have to confess that I have never eaten kimchi but was intrigued by how easy this recipe sounded. Made it again for a Korean friend who just can’t get enough of it. He was blown away by the fact that I didn’t know what the end results should have been and how absolutely wonderful it is! Needless to say I always make a batch when I know he will be in town! Appreciate all of your recipes!!! They are by far the best!

  4. Hello, I would like to bring to your attention that there might be a mistake in your recipe. Please check the amount the cabbage. When I click on 1/2x, it shows 1lbs, 1x it shows 2 lbs, 2x it shows 4 lbs. This sounds about right, however it shows 1 large nappa cabbage for each amount, which I believe is incorrect and the amount should increase. Also, for some reason I don’t understand, it changes the size of the cuts from 1/2 inches up to 2 inches. I believe the size of the cuts should stay the same no matter how much kimchi you make. I hope I didn’t miss anything.

    1. Hi Milan- I see what ou mean and fixed the recipe to reflect. Thanks for pointing this out!

  5. Hi Sylvia I just made your kimchi- which I love! This time I used a tablespoon of the glutinous rice powder. Just wondering what to do with the leftover cooked powder.

    1. Thanks so much Monique- and that is a good question. I am not sure! Anyone else have idea?

  6. I have used this recipe many times and all my family and friends love it. It’s much better than kimchi in the chinese supermarket.

  7. Hi Sylvia, this is my first time making kimchi. It’s currently day one of fermenting, though i realized, I hadn’t cut the cabbage how it was cut in the video. I cut the cabbage into fourths, with most of the layers sticking together but I left it overnight – which totaled to 13-14 hours. I didn’t press the cabbage down into the salty water either, I just put a plate on top of the bowl rather than on top of the cabbage. Will this affect the texture, taste, or fermentation??? Thanks!

    1. Hi Yara, You could taste the cabbage to see if it soaked up the brine. While it is good to submerge it, it most likely had time to absorb the salt brine. It should be just fine. It could possibly take a little longer to ferment but shouldn’t really impact it much at all.

  8. I’ve made several batches using your recipe and I see no reason to find another as it’s perfect! But I have a question about the salt and the brine. Is there a reason there’s no ratio between the amount of salt and the amount of water you use to soak the cabbage? It dawned on me today (while making another batch) that the 1/4 cup of salt would be way more diluted if one were to soak the cabbage in twice the water than is really needed. If one were to use “just enough” vs “way too much”, the salinity would be much different during the 6 hour soak. Because I’m a bit OCD, I would really like to see how much water should be used with the 1/4 cup of salt. Every batch I make is fantastic so it may not be too crucial, but the 1/4 cup of salt results in a certain salinity, but only if a certain amount of water is used for the soak.

    1. I totally get what you are saying Johnny! I will have to measure this the next time I make this to be exact. My guess is the water will be around 10 cups? The brine solution is 1 heaping teaspoon per 1 cup of water. ¼ cup salt = 12 teaspoons salt. So if going with “heaping” (1 ¼ teaspoons) and my calculations are right ( fingers crossed) then 12 teaspoons divided by 1.25 = 9.6 cups of water. Hope that helps!

      1. I totally used way too much water on this batch, but I’m sure it will still be excellent. I’ll try using 10 cups next batch. Thanks for the follow-up!!

          1. I used 10 cups water on my last batch and I detected no difference. One less thing to obsess over!

  9. Hi Sylvia. Thank you for such a well documented recipe. This is my first attempt at making kimchi and I am at day 5. I am confident it has started to ferment and I tasted the brine and it is tangy. I used the paste (3 tbs) and think it will not be spicy enough for us. You say in your first ‘note’ that we can just ‘stir more in’. Can I do that now (ie just take out the cabbage leaf and stir more in) or should I wait for the 2 weeks fridge fermentation. I am thinking I add it now so that the ferment has the greater flavour? any special process to stir it in? Thanks in anticipation of a delicious kimchi (based on all of the glowing comments)

    1. Hi Rob- congrats on your first go. Yes, stir in more now to taste. Be sure to use a clean utensil, and push everything under the brine again. 🙂

  10. I have made this several times and love it. My question – I have green cabbage in the garden. Will this work? How will it change the texture?

    1. Hi Kate, I have not tried this green cabbage, but I don’t see why it wouldn’t work. The texture will be a little different; green cabbage is thicker,maybe just cut a little smaller, and ferment a little longer?

      1. I use green cabbage, works great, just use the weight to salt ratios in the recipe and you should be good to go

  11. I’ve been using this recipe for several years and it’s wonderful. I like it spicy. However I didn’t give it five stars because 30 minutes is not a realistic preparation time; it takes a lot longer than that. However it is worth it in the end. Thank you

  12. I made this kimchi a couple of weeks ago and we just had some with supper ! it was delicious , turned out amazing !! thank you

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