1 head bok choi (napa, etc)
1 chopped into 2x1 pieces
1 daikon radishes (or more)
1 sliced thinly
2 carrots -- shredded
8 garlic cloves (or more)
1 thinly sliced
2 garlic cloves -- crushed
1 1/2 cup sea salt
1/2 cup flaked dried red peppers*
1 *(crushed) or more
1/3 cup fresh ginger root slices*
1 *or more to taste
1 cup coarsely chopped scallions
1 japanese horseradishes *
1 *or more to taste water (boiled)
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. 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
Recipe By :
Servings: 1 servings
Myong's Kim Chee (Kimchee) Recipe brought to you by Recipe Ideas
Categories: Dessert; Grain; Pie; Rice; Vegetable
The History of Recipes
Recipes as a concept can be tracked way back into antiquity, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these early records were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to academics are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into appetizers, entrees and afters, something we still use today. Aspicius tells us how the Romans made use of a wide range of herbs, including some that we all recognise such as basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and tastes created an outbreak in cookery books, most of which are kept safe in private libraries. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a result the best chefs and their recipe collections were at a premium. However, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were greatly in demand mostly due to increased literacy, people having increased leisure time and having more disposable income. The TV revolution brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Myong's Kim Chee (Kimchee) recipe.
