Bill'S Kimchi
Ingredients
- 2 heads bok choy, cut into 2-inch squares ⓘ
- 1/2 cup pickling salt, divided, or more to taste
- 1/4 cup Korean chile powder ⓘ
- 6 green onions, chopped
- 4 large carrots, cut into 1/4-inch-thick slices ⓘ
- 3 serrano chile peppers, thinly sliced, or more to taste (optional) ⓘ
- 4 cloves garlic, minced, or more to taste
- 1 tablespoon fish sauce (optional) ⓘ
- 2 1/2 teaspoons minced fresh ginger, or more to taste
Instructions
- Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.
- Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.
- Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.
- Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.
Nutrition & Diet Analysis (per serving)
273
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).