Myong's kim chee (kimchee)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head bok choi (napa, etc) chopped into 2\"x1\" pieces | |
| 1 | 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 | Carrots; shredded | |
| 8 | Garlic cloves (or more) thinly sliced | |
| 2 | Garlic cloves; crushed | |
| 1½ | cup | Sea salt |
| ½ | cup | Flaked dried red peppers* |
| 1 | Japanese horseradishes * *or more to taste water (boiled) | |
| 2 | cups | Rice 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 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