Bill'S Kimchi

9 ingredients
4 steps

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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.
  4. 4
    Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.

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