Myong's kim chee (kimchee)

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

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