Recipe - Myongs Kim Chee (Kimchee)

1 Head bok choi (napa, etc)
chopped into 2"x1" pieces
1 Daikon radishes (or more)
cut or sliced up thinly
2 Carrots; shredded
8 Garlic cloves (or more)
thinly cut or sliced up
2 Garlic cloves; crushed
1 One half cup Sea salt
One half 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 tablespoon 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 212 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
Posted to MCRecipe Digest V1 #193

Date: Sun, 11 Aug 1996 13:42:05 0400

From: kmeade@ids2.idsonline.com (The Meades)