Easy bok choy kimchi (Cheonggyeongchae kimchi: 청경채 김치)

• servings: 3 pounds
• active time: 30 minutes
• total time: 40 minutes

Ingredients

2 pounds large bok choy (5 to 7 inches long)

4 tablespoons kosher salt

¼ cup gochu-garu (Korean hot pepper flakes)

¼ cup (or 3 tablespoons) fish sauce

4 garlic cloves, minced

2 green onions, sliced diagonally

1 small carrot, cut into matchsticks (about ½ cup)

1 medium onion, thinly sliced

1 tablespoon toasted sesame seeds (for fresh kimchi)

Directions

Use your hands to separate the leaves of the bok choy and remove the core. Cut into bite size pieces.

Wet the bok choy with cold running water and drain.

Sprinkle salt evenly over the bok choy. Let it sit for 30 minutes, turning and mixing every 10 minutes to salt evenly.

Meanwhile, in a large bowl, combine the garlic, green onion, carrot, fish sauce, and gochu-garu. Mix well with a wooden spoon for a few minutes, until the onion releases some moisture and everything is well combined. Set aside.

After 30 minutes, rinse the bok choy several times in cold water until all excess salt and any dirt are removed. Drain well.

Add the drained bok choy to the bowl with the seasoning mixture. Mix it well by hand (wear disposable gloves if you like) for a few minutes, until everything is well combined.

Transfer the kimchi to an airtight container or a glass jar. Press down firmly so it’s tightly packed and no air pockets remain. Close the lid.