This is what we did
3 heads bok choy divided into leaves
1/4 wedge of green cabbage
2 medium zucchini cut into rounds
8 cups warm water
First we divided the bok choy into leaves and soaked the leaves in 1/4 cup of sea salt dissolved in 4 cups of warm water for 3 hours in the refrigerator.
Then we rinsed the leaves.
Then we pureed in a food processor:
2 " piece of peeled ginger
5 cloves of garlic
2 Tbs. fish sauce
Add 1 Tbs. to each rinsed vegetable. Refrigerate. You will have some left over Kim chi.
I am going to find some napa cabbage and add the remaining hot pepper mixture to it today.
It keeps about 4 days in the refrigerator.
Kim Chi is great on a hot dog... I sliced up all three Kim chis and loaded it on the grilled dog with some mustard. Amazing!!
Recipe, photos and writing by Karen Pickus 2012
Courtesy Karen Pickus 2012