Kimchi Recipe Bok Choy

Wearing gloves to protect hands from being burned by hot pepper coat the bok choy with paste.

Kimchi recipe bok choy. Cut up bok choy including stems into bite sized pieces 5 7cm pieces. In a large non reactive bowl pot lay down a layer of bok choy and cucumber pieces and sprinkle some salt. In a small blender blend together the rice and water until it forms a smooth paste.

Then turn on to medium heat. Weralu achcharu olive pickles recipe mesu fermented bamboo shoots recipe gundruk. Toss to evenly coat.

In a very large bowl combine bok choy carrots cucumber cabbage onion apple salt and enough spring water to cover. Pack pieces into a wide mouth quart sized or larger glass jar or crock leaving at least an inch or so from the top rim of the jar. 1 large bunch bok choy or 2 3 bunches baby bok choy chopped 1 pieces daikon radish chopped 1 2 bunch scallions chopped 2 3 cloves garlic 1 inch piece of ginger peeled 1 4 1 3 cup korean red chili powder add more or less depending on how spicy you 1.

Add the onion scallions and seasoning mix to the bok choy. Also from lands of the curry leaf. Rinse the bok choy in the cold water and drain in the colander.

Add remaining paste to jar crock. Rinse and cut the baby bok choy into fourths. Instead of bok choy you can also try fermenting vegetables such as cabbage radish daikon kohl rabi and leafy asian greens.

For the bowl of kimchi ingredients find a plate or something flat that you can use to compress the mixture. Combine all the seasoning ingredients in a small bowl and mix well with 3 tablespoons water. Wait 30 minutes then rinse and drain the bok choy.