Bok Choy Kimchi

This Korean side dish is so delicious and jam packed with flavour. This can be eaten on its own or with rice and stir fried meat and vegetables. Although I love the cabbage kimchi, this bok choy kimchi has become my favourite kimchi.

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Step 1

In a large bowl, add your chopped bok choy and sprinkle some salt and mix together until well incorporated. Set aside tossing occasionally every 30 minutes for 1 hour 30 mins to 2 hours.

Step 2

In a small bowl, add the paprika + cayenne pepper (alternative for gochugaru if you have it, use it), garlic, ginger, white sugar and fish sauce. Stir together until well combined and set aside.

Step 3

Drain the bok choy. Rinse throughly to rinse off the salt ( taste the bok choy to make sure the salt has been rinsed out).

Step 4

In a large bowl, add the bok choy, spring onion, radish and kimchi sauce. Use thongs to mix together until well combined.

Step 5

Transfer into a mason jar. Seal and store at room temperature for 3 days to develop flavours. You can then store in the fridge for about 6 months.