Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean Side dish made of vegetables with a variety of seasonings. In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi made from napa cabbage, scallion, radish, or cucumber as a main ingredient. -Excerpt from Wikipedia.
In this recipe I used Pak Choi (or Bok Choi) vegetables. Pak Choi is a type of Chinese cabbage with a smooth, dark green leaf blades. Is it popular in Southern China and Southeast Asia. This savory vegetable is typically used in salad, soup, or stir-fry. I must not forget to mention that the Pak Choi’s I used in making this kimchi are from our garden! 🙂 I consider this recipe as a basic Kimchi recipe.
Pak Choi Kimchi :Korean Side Dish
Good source of: Vitamin A, Vitamin C, fiber, and probiotics
pak choi – 4 cups (stalks) quarter length cut, 4 cups (leaves) strips cut
garlic cloves – 5 pieces, minced
ginger root – 3 inch size, (about 2 tablespoon when minced)
chili flakes – 1 to 2 teaspoons (you can also use chili pepper powder, or hot pepper paste)
green onions or scallion, – 3 stalks (green onions) or 1 big piece (scallion), quarter length cut
soy sauce – 2 tablespoons
rice vinegar – 2 tablespoons
salt – 2 teaspoons
sugar – 1 tablespoon
sesame seeds, roasted – 2 tablespoons (optional, you can also use ground almond nuts)
honey – 1 tablespoon
1. In a big stainless or glass bowl place cut pak choi. Sprinkle 2 teaspoon salt and mix together. Let it sit for about 30 minutes until leaves are wilted.
2. Add the rest of the ingredients using hands or with mixing spoons. Note: Spicy-ness varies depending on the amount of chili pepper flakes, hot pepper paste, or hot pepper powder you put. Adjust it according to your level of (heat) tolerance. 🙂
3. Put kimchi mixture in a glass jar (canning jar). Make sure leaves and stalks are packed tightly before pouring the remaining sauce into the jar. Let it sit at room temperature overnight for initial fermentation, then keep refrigerated afterwards.
Enjoy Pak Choi Kimchi as an appetizer, or as a side dish. 🙂