1 head bok choi (napa, etc) chopped i, nto 2x1 pieces
1 daikon radishes (or more) sliced t, hinly
2 carrots, shredded
8 garlic cloves (or more) thinly sli, ced
2 garlic cloves, crushed
1 1/2 cup sea salt
1/2 cup flaked dried red peppers* *(crushe, d) or more
1/3 cup fresh ginger root slices* *or more, to taste
1 cup coarsely chopped scallions
1 japanese horseradishes * *or more, to taste water (b
2 cup rice vinegar
3 tbsp sesame seeds
Directions
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.
Servings: 1 servings
Myong's Kim Chee Recipe brought to you by Recipe Ideas
Categories: Grain; Rice; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, in truth as far as the ancient Egyptians, and possibly even further than that. However, generally, these early records were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. During Roman times 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. He also describes how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, such as basil and rosemary. These new foods and spices prompted a torrent in recipe publications, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Myong's Kim Chee recipe.
