Fermentation Projects | 05 | September 2014

Bok Choy Kimchi

Bok Choy, cut length wise

Carrots, julienned

Green onions, cut

Chives, cut

Daikon radish, julienned

Orange, Habanero Chili sliced

Paste from garlic, ginger and pear

Korean Chili Powder

 

Soak the Bok Choy for 40 minutes in saltwater. Rinse lightly, taste so it isn’t too salty.

Mix everything and fill a weck jar. If there is not enough liquid use a 2% salt brine to top off.

Let sit overnight, eat immediately or store in the fridge.

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