Myongs Kim Chee (kimchee) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 Head: bok choi, napa, etc
Chopped into 2"x1" pieces,
1: Daikon radishes, or more
Sliced thinly,
2: Carrots, shredded
8: Garlic cloves, or more
Thinly sliced,
2: Garlic cloves, crushed
1 1/2 cup: Sea salt,
1/2 cup: Flaked dried red peppers*,
*, (crushed) OR MORE
1/3 cup: Fresh ginger root slices*,
*or more to taste,
1 cup: Coarsely chopped scallions,
1: Japanese horseradishes *,
*or more to taste,
2 cup: -water, boiled
2 cup: Rice vinegar,
3 tbsp: 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 2-12
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
Recipe By :
Source from luhu.jp
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
Recipe By :
Source from luhu.jp