| 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 | ||
| 2 | c | water boiled |
| 2 | c | Rice vinegar |
| 3 | T | 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:
“There has to be more to life . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 678
Calories From Fat: 89
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 98650.6mg
Potassium: 4606.4mg
Carbohydrates: 290.3g
Fiber: 18.1g
Sugar: 10.9g
Protein: 17.1g