Myong’s kim chee kimchee

Myong’s kim chee (kimchee)

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 Recipe By :

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