Myong's Kim Chee
Ingredients:
1
Head bok choi (napa, etc)
2
c
Rice vinegar
2
c
water (boiled)
*or more to taste
1
Japanese horseradishes *
1
c
Coarsely chopped scallions
*or more to taste
1/3
c
Fresh ginger root slices*
*(crushed) OR MORE
1/2
c
Flaked dried red peppers*
1 1/2
c
Sea salt
2
Garlic cloves; crushed
thinly sliced
8
Garlic cloves (or more)
2
Carrots; shredded
sliced thinly
1
Daikon radishes (or more)
chopped into 2"x1" pieces
3
tb
Sesame seeds
Method:
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.