Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Head bok choi (napa, etc) chopped into 2\"x1\" pieces |
1 \N | Daikon radishes (or more) sliced thinly *(crushed) OR MORE |
⅓ cup | Fresh ginger root slices* *or more to taste |
1 cup | Coarsely chopped scallions |
2 \N | Carrots; shredded |
8 \N | Garlic cloves (or more) thinly sliced |
2 \N | Garlic cloves; crushed |
1½ cup | Sea salt |
½ cup | Flaked dried red peppers* |
1 \N | Japanese horseradishes * *or more to taste water (boiled) |
2 cups | Rice vinegar |
3 tablespoons | Sesame seeds |
Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar...NOT water- Seal jar and place into refrigerator for 2-12 weeks.
*** NOTE ***
The refrigeration is necessary to prevent spoilage.
In Korea this is usually done in late Fall & Winter to be opened in the Spring- There are other types of kim chee called Summer Kim Chee, Light Kim Chee, and Moon Kim Chee.
Posted by Don Houston
Submitted By JOHN PRATHER On 12-12-95