| 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)
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