Myong's Kim Chee

       4 out of 5 stars  

100% would make this recipe for Myong's Kim Chee again.

Spicy Korean Pickled Cabbage. It's not for everyone.

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Myong's Kim Chee Ingredients

1 Head bok choi (napa, etc) 1/3 cup Fresh ginger root slices*
1 Daikon radishes (or more) 1 cup Coarsely chopped scallions
2 Carrots; shredded 1 Japanese horseradishes *
8 Garlic cloves (or more) 2 cups -water (boiled)
2 Garlic cloves; crushed 2 cups Rice vinegar
1 1/2 cups Sea salt 3 tablespoons Sesame seeds
1/2 cup Flaked dried red peppers*

Instructions for Myong's Kim Chee

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.

Main Ingredient: CabbageCuisine: Korean

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Ingredient Insight - look inside this recipe

I'm comparing various recipes online before I make this for the first time in my new Harsch crock. Why so much salt?

BigOven member

pricklypear
on Jan 10 2008 4:56PM

Kim Chee is one of those dishes you either love or hate. There's no middle ground. If you love it, this is a pretty good recipe. If you don't, there's no good recipe on earth. I'm lucky, I like it. And my spouse let's me stay at home when I've eaten some.

BigOven member

promfh
on Jan 6 2006 9:15AM
Total Time: 96:00
Active time: 1:00

[I made edits to this recipe.]

BigOven member

promfh
on Jan 5 2006 7:50PM