Title: Myong's Kim Chee
Categories: Korea Relish Vegetable Spicy Ethnic
Yield: 1 Servings

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	c	Sea salt
1/2	c	Flaked dried red peppers* *(crushed) OR MORE
1/3	c	Fresh ginger root slices* *or more to taste
1	c	Coarsely chopped scallions
1		Japanese horseradishes * *or more to taste
2	c	-water (boiled)
2	c	Rice vinegar
3	tb	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 in Fidonet Gourmet

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