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  • Serves: 1 Servings

Myong's Kim Chee (Kimchee)

  • Recipe Submitted by on

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


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

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