Myong’s kim chee

Myong’s kim chee

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.

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