Myong's Kim Chee
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; cr...
Ingredients
- 1head bok choi (napa, etc)
- 8garlic cloves (or more)
- 11/2 c sea salt
- 1/2cup flaked dried red peppers*
- 1japanese horseradishes *
- 2cup rice vinegar
- 3tbsp sesame seeds
Directions
- 1
1 Head bok choi (napa, etc) -chopped into 2"x1" pieces 1 Daikon radishes (or more) - sliced thinly 2 Carrots
- 2
shredded 8 Garlic cloves (or more) - thinly sliced 2 Garlic cloves
- 3
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 Coarse
- 4
Place in a large crockery or glass container that can be sealed airtight
- 5
Pour liquids over them, vinegar first
- 6
If the veggies are not covered by the liquid add more vinegar.NOT water- Seal jar and place into refrigerator for 2-12 weeks
- 7
NOTE *** The refrigeration is necessary to prevent spoilage.