KimChee 101, courtesy of Teddie

 There is a huge Oriental Market only 2 miles from our apt, so I drove over there before turning in the car at 2 pm today.  Teddie gave me a KimChee Cookbook for Christmas and I found all the ingredients to make my first batch of kimchee.  I love this Korean food!!

 Step 1:  make a glue like substance out of rice flour and water.  Cool in an ice bath.

Step 2:  (not pictured)  Brine the bok choy.

 Step 3:  while bok choy is brining, make a past with crushed red chili peppers, anchovy sauce, fresh ginger, fresh garlic, sugar and a bit of that rice/water gluelike substance to thicken it.  Let it sit a while.

Step 4:  After 45 minutes of brining bok choy in salt water, rinse it 3-4 times and dry well.

 Step 5:  Using a non metal dish, toss bok choy and paste with your hands, coating well.  ( I added carrots and slivered green onions.  According to a Korean friend of mine, you can add anything!)

Step 6:  Let it sit on the counter, covered for 24 hours, then eat or refrigerate.  Kim Chee is a fermented food and has a semi carbonated twang to it, along with a little zip.  It goes with everything and is eaten with every meal in Korea.