Kim Chee Recipe
Ingredients
| 1 medium bok choy, thinly sliced into vertical pieces | ||
| Salt | 2 1/2 Teaspoon | |
| Onion | 1 Large, thinly sliced | |
| Pepper flakes | 1 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Sugar | 1 Tablespoon | |
Directions
Arrange sliced bok choy in a deep ceramic or glass bowl.
Sprinkle bok choy with salt.
Cover and let stand overnight in refrigerator.
Wash and drain bok choy.
Place in a clean bowl.
Mix in onion, salt, hot-pepper flakes, cayenne, garlic, and sugar.
Cover loosely with waxed paper.
Weigh down the kim chee, using cans of food as weights.
Refrigerate kim chee for 2 to 3 days before serving.
Stir once a day.
Keep refrigerated.
Stir again before serving.
Sprinkle bok choy with salt.
Cover and let stand overnight in refrigerator.
Wash and drain bok choy.
Place in a clean bowl.
Mix in onion, salt, hot-pepper flakes, cayenne, garlic, and sugar.
Cover loosely with waxed paper.
Weigh down the kim chee, using cans of food as weights.
Refrigerate kim chee for 2 to 3 days before serving.
Stir once a day.
Keep refrigerated.
Stir again before serving.
Chef
