Bok Choy Kimchi
Bok Choy, cut length wise
Green onions, 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.