Myong's Kim Chee

Myong's Kim Chee

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

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


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

Original recipe makes 12



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.


The longer you leave it the better it gets. But your refrigerator's going to smell a bit. If you have an extra fridge in the garage this is a good thing to store there. Serve it to the guys at the next big football game. It is good stuff.

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I'm comparing various recipes online before I make this for the first time in my new Harsch crock. Why so much salt?
pricklypear 8y ago

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.
promfh 10y ago

[I made edits to this recipe.]
promfh 10y ago

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