Kim Chee (Korean Spicy Pickled Cabbage)
several bunches bok choy, coarsely chopped
several small pickling cucumbers, coarsely chopped
1 daikon radish, coarsely chopped
coarse salt, to taste
2 cups white vinegar
4 cups water
several cloves garlic, chopped
1+ tablespoon crushed hot red pepper flakes, to taste
1. Toss veggies with salt and set aside. Mix vinegar and water. You can make more or less; just use 2 parts water to 1 part vingar.
2. Wash salt from veggies. Put veggies and garlic in a large sealed container (a large glass jar works well).
3. Fill vinegar mixture to cover veggies. Add pepper to taste (tablespoon+). Shake jar to mix. Let sit at least 24 hours.
Can store in fridge for several weeks. This is an acquired taste, but yummy! Serve with rice and other asian dishes.