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Myong's Kim Chee Recipe
Serves: 1
Keywords: Korean, Relishes, Spicy, hot, vegetarian, recipe, recipes, Myong's Kim Chee Recipe
Ingredients
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 ½
c
Sea salt
½
c
Flaked dried red peppers* *(crushed) OR MORE
1/3
c
Fresh ginger root slices* *or more to taste
1
c
Coarsely chopped scallions
1
Japanese horseradishes * *or more to taste
2
c
water (boiled)
2
c
Rice vinegar
3
tb
Sesame seeds
Directions
- 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.