| 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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