Myong's Kim Chee

Posted by Don Houston in Fidonet Gourmet

Servings: 1


     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 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.

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