Include in Print View:

Myong’S Kim Chee

Myong's Kim Chee recipe image
Myong's Kim Chee is a vibrant and spicy Korean pickle made from crisp Napa cabbage, daikon radish, and carrots. This dish bursts with bold flavors from fresh garlic, ginger, and crushed red peppers, balanced by the tang of rice vinegar. Perfect as a side dish or condiment, it adds a refreshing crunch and heat to any meal. Ideal for picnics, gatherings, or everyday dining, this easy-to-make recipe lets you enjoy homemade kimchi-style pickles with minimal effort. Store in the fridge for up to 12 weeks for best flavor.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 19.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
Myong's Kim Chee is a vibrant and spicy Korean pickle made from crisp Napa cabbage, daikon radish, and carrots. This dish bursts with bold flavors from fresh garlic, ginger, and crushed red peppers, balanced by the tang of rice vinegar. Perfect as a side dish or condiment, it adds a refreshing crunch and heat to any meal. Ideal for picnics, gatherings, or everyday dining, this easy-to-make recipe lets you enjoy homemade kimchi-style pickles with minimal effort. Store in the fridge for up to 12 weeks for best flavor.
Ingredients
  • 1 Head Bok choi (napa, etc)
Directions
  1. 1
    Chop 1 head of Napa cabbage into 2x1 inch pieces.
  2. 2
    Thinly slice 1 daikon radish and shred 2 carrots.
  3. 3
    Thinly slice 8 garlic cloves and crush 2 additional garlic cloves.
  4. 4
    Coarsely chop 1 cup of scallions.
  5. 5
    Slice 1/3 cup of fresh ginger root and prepare 1 Japanese horseradish to taste.
  6. 6
    Combine all chopped vegetables in a large bowl.
  7. 7
    Add 1 1/2 cups sea salt, 1/2 cup crushed flaked dried red peppers, and mix thoroughly.
  8. 8
    Transfer the mixture to a large airtight glass or crockery container.
  9. 9
    Pour 2 cups of boiled water and 2 cups of rice vinegar over the vegetables, ensuring they are fully submerged.
  10. 10
    Add more vinegar if needed to cover all vegetables completely.
  11. 11
    Sprinkle 3 tablespoons of sesame seeds on top.
  12. 12
    Seal the container tightly and refrigerate for 2-12 weeks before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 19.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 64.5mg3%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.5g6%
Sugars 2.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Refrigeration is essential to prevent spoilage and develop flavor.

Adjust the amount of crushed red peppers and horseradish to control spiciness.

Ensure all vegetables are fully submerged in liquid to avoid mold growth.

Use boiled water to sterilize the mixture and extend shelf life.

For a milder flavor, reduce the amount of sea salt and vinegar.

Store in the refrigerator for up to 12 weeks for best taste and texture.

Keywords: kimchi, korean, pickles, spicy, cabbage, napa, vegan, garlic, ginger, radish, carrots, fermented, condiment, side dish, homemade, crunchy, vinegar, scallions, horseradish, sweet
Read it online: https://www.chefs-mate.com/recipe/myongs-kim-chee/