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Myong's Kim Chee

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Submitted by bracale

YIELD

1 batch

PREP

30 min

COOK

0 min

READY

2

Ingredients

1 1
HEAD HEAD BOK CHOY
or napa, chopped into 2"x1" pieces
1 1
EACH EACH DAIKON (CHINESE ICICLE RADISH)
sliced thinly *
2 2
EACH EACH CARROTS
shredded
8 8
EACH EACH GARLIC CLOVES
thinly sliced
2 2
EACH EACH GARLIC CLOVES
crushed
1 ½ 355
CUPS ML SEA SALT
½ 118
79
CUP ML GINGER ROOT
slices, fresh, *or more to taste
1 237
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
coarsely chopped
1 1
EACH EACH HORSERADISH
japanese, *or more to taste *
2 473
CUPS ML WATER
(boiled)
2 473
CUPS ML RICE VINEGAR
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 644g (22.7 oz)
Amount per Serving
Calories 161 23% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42635mg 1776%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 25%
Sugars g
Protein 14g
Vitamin A 295% Vitamin C 211%
Calcium 42% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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