Side Pannel
Myong's Kim Chee (Kimchee)
Myong's Kim Chee (Kimchee)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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 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. Posted by Don Houston
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
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