Yield: 1 servings
|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