MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Myongs Kim Chee (Kimchee)
 Categories: Korean, Pickle/reli, Vegetables, Spreads, Luau
      Yield: 1 Servings
 
      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
  
MMMMM
 
... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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