Myong's Kim Chee

• 1 head bok choy or napa, chopped into 2"x1" pieces
• 1 each daikon (chinese icicle radish) sliced thinly
• 2 each carrots shredded
• 8 each garlic cloves thinly sliced
• 2 each garlic cloves crushed
• 1 1/2 cups sea salt
• 1/2 cup red pepper flakes
• 13 cup ginger root slices, fresh, *or more to taste
• 1 cup scallions, spring or green onions coarsely chopped
• 1 each horseradish japanese, *or more to taste
• 2 cups water (boiled)
• 2 cups rice vinegar
• 3 tablespoons sesame seeds

1. Mix all dry ingredients together.
2. Place in a large crockery or glass container that can be sealed airtight.
3. Pour liquids over them, vinegar first.
4. If the veggies are not covered by the liquid add more vinegar.
5. NOT water- Seal jar and place into refrigerator for 2 to 12 weeks.

choy, chinese icicle radish, carrots, garlic, garlic, salt, red pepper, ginger root, scallions, horseradish japanese, water, rice vinegar, sesame seeds

Taken from recipeland.com/recipe/v/myongs-kim-chee-47524 (may not work)