Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head bok choi (napa, etc) 8 Garlic cloves (or more)
-chopped into 2"x1" pieces - thinly sliced
1 Daikon radishes (or more) 2 Garlic cloves; crushed
- sliced thinly 1 1/2 c Sea salt
- *(crushed) OR MORE 1/2 c Flaked dried red peppers*
1/3 c Fresh ginger root slices* 1 Japanese horseradishes *
- *or more to taste - *or more to taste
1 c Coarsely chopped 2 c -water (boiled)
-scallions 2 c Rice vinegar
2 Carrots; shredded 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
Submitted By JOHN PRATHER On 12-12-95

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