Recipe for Myongs Kim Chee (Kimchee) 
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Yield:
1 Batch
Ingredients:
Amount Ingredient
1 head bok choi (napa, etc) chopped into 2"x1" pieces
1 x Daikon radishes (or more) sliced thinly
2 x Carrots, shredded
8 x Garlic cloves (or more) thinly sliced
2 x Garlic cloves, crushed
1/2 cup Sea salt
1/2 cup Flaked dried red peppers* *(crushed) OR MORE
1/3 cup Fresh ginger root slices* *or more to taste
1 cup Coarsely chopped scallions
1 x Japanese horseradishes * *or more to taste
2 cup -water (boiled)
2 cup Rice vinegar
Instructions:
Instructions: 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.

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