Easy Bok Choy Kimchi

Method5 steps · about 45 min

1. 1

   Step 1: Place clean bok choy in a large mixing bowl. Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.

   Salt bok choy · 30 minUses 1 1/2 lb (680 g) bok choy (halved or quartered lengthwise) · 6 cup (1.4 liters) water · 1/3 cup (55 g) Korean coarse sea salt

2. 2

   Step 2: To make the kimchi seasoning, puree onion, apple, and garlic (5 cloves) with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.

   Uses 1/2 (about 100 g) large onion (diced) · 1 (about 180 g) sweet apple (seeded and diced) · 5 cloves garlic · 1/4 cup (60 ml) sea kelp stock (or water (see notes below)) · 5 (30 g) fresh red fingerlong chilis (diced)

3. 3

   Step 3: Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.

   Uses 4 tbsp (60 ml) Korean anchovy sauce · 1/3 cup (30 g) Korean chili flakes (gochugaru) · 1 tbsp (15 g) ginger paste · prepared onion-apple-garlic-chilli puree

4. 4

   Step 4: Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.

   Uses 1 1/2 lb (680 g) bok choy (halved or quartered lengthwise) · prepared kimchi seasoning paste

5. 5

   Step 5: Bok choy kimchi tastes best within 2-3 days, as it is not meant for long-term storage like most Korean kimchi. If there's any leftover, store it in an airtight container in the refrigerator. If you prefer it fermented, leave it at room temperature for one day before refrigerating. I recommend consuming this kimchi within 2 weeks if fermented.

   Uses assembled bok-choy kimchi