1 head bok choi (napa, etc)
1 chopped into 2x1 pieces
1 daikon radishes (or more)
1 sliced thinly
2 carrots -- shredded
8 garlic cloves (or more)
1 thinly sliced
2 garlic cloves -- crushed
1 1/2 cup sea salt
1/2 cup flaked dried red peppers*
1 *(crushed) or more
1/3 cup fresh ginger root slices*
1 *or more to taste
1 cup coarsely chopped scallions
1 japanese horseradishes *
1 *or more to taste water (boiled)
2 cup rice vinegar
3 tablespoon 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. Posted by Don Houston
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