1 Head bok choi (napa, etc) - chopped into 2"x1" pieces 1 Daikon radishes (or more) - sliced thinly 2 Carrots; shredded 8 Garlic cloves (or more) - thinly sliced 2 Garlic cloves; crushed 1 1/2 c Sea salt 1/2 c Flaked dried red peppers (crushed) (or more) 1/3 cup fresh ginger root slices (or more to taste) 1 cup Coarsely chopped scallions 1 Japanese horseradish (or more to taste) 2 cups water (boiled) 2 cups Rice Vinegar 3 Tbs. Sesame SeedsProcedure
*** 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.