Title: Myong's Kim Chee (Kimchee)
Categories: Korea Pickle Vegetable Spread Hawaii
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

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