Myong's kim chee
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head bok choy -- chopped | |
| 2 | Daikon -- thinly sliced | |
| 2 | Carrots -- shredded | |
| 12 | Cloves garlic -- thinly | |
| Sliced | ||
| 1½ | cup | Sea salt |
| ¾ | cup | Dried crushed red pepper |
| ½ | cup | Ginger root -- sliced |
| 1 | cup | Scallion -- chopped |
| 1 | Korean horseradish -- | |
| Shredded | ||
| 2 | cups | Water -- boiled |
| 2 | cups | Rice wine vinegar |
| 3 | tablespoons | Sesame seeds |
Directions
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 liquid does not cover, add more vinegar, not water. Seal jar and place in refrigerator for 2-12 weeks.
Recipe By :
From: Alison Meyer Date: 05-04-95 (159) Fido: Cooking