bok choy kimchi
Ingredients: bok choy, salt, green onion, carrot, onion · 30 min cook time · 88kcal · ~₩8,500
Ingredients
2pounds bok choy, 0.25cup salt, 2개 green onion, 1small carrot, 1medium size onion, 4개 garlic cloves, 0.25cup fish sauce, 0.25cup Korean hot pepper flakes (gochugaru)
Instructions
1. Rinse the bok choy in cold water to remove sand.
2. Salt the bok choy with 1/4 cup (4 tablespoons) of salt. Turn the bok choy every 10 minutes to ensure even salting.
3. Prepare the kimchi paste seasonings: slice two green onions, one small carrot, one medium onion, and four garlic cloves very thinly.
4. In a bowl, combine the sliced green onion, carrot, onion, and garlic. Add 1/4 cup of fish sauce and 1/4 cup of Korean hot pepper flakes (gochugaru). Mix well.
5. After 30 minutes of salting, wash the bok choy very nicely at least three times to remove excess salt.
6. Mix the washed bok choy with the prepared kimchi paste seasonings.
7. The kimchi can be eaten right after making. For fermentation, leave it outside the fridge for a couple of days until it smells and tastes sour, then transfer to the refrigerator.
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