12 week Kim Chee
Posted by: empalo <empalo@...>
Myong's Kim Chee (Kimchee)
Amount Measurement Ingredient Preparation Method
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.