Myong's Kim Chee
27
27
Ingredients
| 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
|
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.