Free Recipe Myong s Kim Chee (Kimchee)
Recipe Type: V Recipes
Recipe Preparation:
Cooking Ingredients for Myong s Kim Chee (Kimchee) Recipe
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
Myong s Kim Chee (Kimchee) Preparation
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 Posted to MC-Recipe Digest V1 #193 Date: Sun, 11 Aug 1996 13:42:05 -0400 From: kmeade@ids2.idsonline.com (The Meades)
Cooking Temperature:
Recipe Serves: 1
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