Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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

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