Recipe for Myong's Kim Chee (Kimchee)


1 head bok choi (napa, etc) chopped i; nto 2x1 pieces
1 daikon radishes (or more) sliced t; hinly *(crushed) or more
1/3 cup fresh ginger root slices* *or more; to taste
1 cup coarsely chopped scallions
2 carrots; shredded
8 garlic cloves (or more) thinly sli; ced
2 garlic cloves; crushed
1 1/2 cup sea salt
1/2 cup flaked dried red peppers*
1 japanese horseradishes * *or more; to taste water (boiled)
2 cup rice vinegar
3 tablespoon 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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