Myong's Kim Chee
Yield
1 batchPrep
30 minCook
0 minReady
2Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
bok choy
or napa, chopped into 2"x1" pieces |
|
| 1 | each |
daikon (chinese icicle radish)
sliced thinly |
*
|
| 2 | each |
carrots
shredded |
|
| 8 | each |
garlic cloves
thinly sliced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 ½ | cups |
sea salt
|
|
| ½ | cup |
red pepper flakes
|
*
|
| ⅓ | cup |
ginger root
slices, fresh, *or more to taste |
|
| 1 | cup |
scallions, spring or green onions
coarsely chopped |
|
| 1 | each |
horseradish
japanese, *or more to taste |
*
|
| 2 | cups |
water
(boiled) |
|
| 2 | cups |
rice vinegar
|
|
| 3 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
bok choy
or napa, chopped into 2"x1" pieces |
|
| 1 | each |
daikon (chinese icicle radish)
sliced thinly |
*
|
| 2 | each |
carrots
shredded |
|
| 8 | each |
garlic cloves
thinly sliced |
|
| 2 | each |
garlic cloves
crushed |
|
| 355 | ml |
sea salt
|
|
| 118 | ml |
red pepper flakes
|
*
|
| 79 | ml |
ginger root
slices, fresh, *or more to taste |
|
| 237 | ml |
scallions, spring or green onions
coarsely chopped |
|
| 1 | each |
horseradish
japanese, *or more to taste |
*
|
| 473 | ml |
water
(boiled) |
|
| 473 | ml |
rice vinegar
|
|
| 45 | ml |
sesame seeds
|
|
Directions
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 to 12 weeks.
