0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Japanese Vegetables 1 Servings

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 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 water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #193
Date: Sun, 11 Aug 1996 13:42:05 -0400
From: kmeade@ids2.idsonline.com (The Meades)

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?