Bok Choy Kimchi

Bok Choy Kimchi

Ingredients

1 pounds Bok Choy
1/4 cups The Basic Kimchi Sauce

Salting:
1 cup Kosher salt
6 cups water

This recipe is for one pound of Bok Choy so that it can easily be converted. Follow the proportions below to make any amount of Bok Choy.

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





Bok Choy Kimchi

Dissolve 1 cup of Kosher salt in 6 ups of water.




Bok Choy Kimchi

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.




Bok Choy Kimchi

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.




Bok Choy Kimchi

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.




Bok Choy Kimchi

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.