Bok Choy Kimchi (Cheonggyeongchae Kimchi)

Steps

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1. 1
   Rinse the bok choy well in cold water to remove any dirt near the roots.
   ▶ ≈0:38
2. 2
   Sprinkle salt evenly over the bok choy to help it wilt.
   ▶ ≈0:45
3. 3
   Turn the bok choy every 10 minutes or so, making sure the salt is evenly distributed, and repeat this process a few times.
   ▶ ≈1:33
4. 4
   While waiting, prepare the seasoning: thinly slice the onion and garlic, shred the carrot, and cut the green onions into pieces.
   ▶ ≈1:55
5. 5
   Combine the shredded carrot and green onion with the fish sauce and gochugaru in a large bowl to make the seasoning paste; set the onion aside to mix in later with the bok choy.
   ▶ ≈2:58
6. 6
   Let the salted bok choy sit for about 30 minutes until it releases liquid and softens.
   ▶ ≈3:42
7. 7
   Rinse the salted bok choy thoroughly in water three times to remove excess salt.
   ▶ ≈3:48
8. 8
   Mix the drained bok choy thoroughly with the prepared seasoning paste and sliced onion, making sure every leaf is well coated.
   ▶ ≈5:33
9. 9
   The kimchi can be enjoyed fresh right away, and it's especially delicious with hot rice.
   ▶ ≈6:31
10. 10
    If you want to speed up fermentation, store the kimchi in the refrigerator for a few days until it develops a tangy smell, indicating it's well fermented; keep refrigerating and enjoy over time.
    ▶ ≈6:37