1LBS napa cabbage, chopped into quarter size 1LBS bok choy, trimmed and quartered lengthwise 1carrot julienned cut into inch long pieces 3-4 green onions cut into inch long pieces 1/3CUP salt 1/4CUP sugar 2TBSP fish sauce 2TSP ginger cut 3TSP minced garlic 2TBSP crushed chili peppers or Loren red pepper flakes if you have it. 1TBSP each sesame oil & toasted sesame seeds
Slice up napa cabbage & bok choy into quarter size pieces. Wash thoroughly a couple of times. Place in a large bowl, pour your salt in and mix all around coating the cabbage and bok choy very well. Cover with water and I like to use a dinner plate to submerge cabbage under water. Everyone does this for all different times. I find an hour to hour and half is all it needs. I like to turn the cabbage all around half way through. Will be nice and soft when ready. Drain cabbage in colander. And rinse very well. Over and over. Once rinsed and drained well. I like to squeeze excess water out of cabbage and put in a clean bowl.
Blend your fish sauce, garlic, ginger, sugar, chili peppers, sesame oil. Til it forms a nice paste.
I like to get my work area all prepped and ready to go. You don’t have to wear gloves but I find for sanitary reasons it’s best too. In a big bowl combine everything, cabbage, bok choy, paste, carrots, green onions and sesame seeds. Mix very well.Store in airtight container on counter overnight then put in fridge in the morning. You can eat it right away or wait for until it starts to ferment. If stored properly this will last a couple months in fridge. Put we all know it’s too good to make it last that long. Kimchi is super flavourful and great for you. You can enjoy this how it is, as a side, cooked in a dish. It’s delicious. We can’t wait to hear what you think.
