1 pounds Bok Choy
1/4 cups The Basic Kimchi Sauce
1 cup Kosher salt
6 cups water
Salting (up to 5 pounds):
Dissolve 1 cup of kosher salt to 6 cups water
1 pound Bok Choy to 1/4 cup The Basic Kimchi Sauce
Dissolve 1 cup of Kosher salt in 6 ups of water.
Cut the bottom of the stems discard, about 1/2 inch so that the individual leaves are detached from the stem. Immerse them in the salt solution. Let them sit in room temperature for about 30 minutes, or until the pieces are wilted and pliable.
Drain and transfer to a sink or bowl filled with fresh water. Using your fingers, rub each leaf to remove dirt. Repeat 2 to 3 times with fresh water until thoroughly cleaned.
Drain in a colander. Gently push the salted Bok Choy down using a palm of your hand to squeeze out as much excess water as possible.
Transfer to a large bowl, add The Basic Kimchi Sauce and combine well.
If not served right away, transfer to an airtight glass container and store in the refrigerator. Bok Choy Kimchi does not need to be fermented.