Simple From Scratch:
Chop, keeping both stems and leaves. Stir fry in a wok with a little bit of oilve oil until stems are cooked, but still slightly crunchy. Add Bragg's Liquid Aminos to taste. When available spring onions, garlic scapes, and/or garlic make a nice addition.
Bok Choy Kimchi- CSA Member Tatiana S.
1 bunch (about 1.5 lb)
6 cups of filtered water
4.5 tablespoons kosher salt
wash and chop the bok choy to pieces (about an inch long or so). Mix the water and salt. Pour the brine over the bok choy. Let it sit 12 - 24 hours (I waited closer to 12 hrs). The bok choy white stems should feel wilted.
Next day, drain the bok choy, save some of the brine in case you need it for later. Add the following ingredients:
1 tbsp hot red pepper (korean pepper, cayenne, or your favourite variety)
1-2 scallions (chopped into strips of 1-2 inches long)
1 cloves of garlic
1 tsp of ginger
1 tsp honey
Mix the ingredients from above and add to the bok choy. Massage the cabbage until it is red. Let it stay in room temperature (about 70 F) for approx. 3 days. Press down hard so that there is always liquid above the bok choy. If the liquid is not enough, add some of the brine that you saved. Taskte the kimchi every day - when it tastes the right amount of sourness - put in the refrigerator where it should keep well for at least 4 weeks.
The only important thing in the recipe for kimchi is the amount of salt. Too much and the kimchi is unbelieavably salty. Too little and it will not wilt, or it will get mushy. The amount above worked great last week. I also discovered recently, that when in doubt, it's better to err on the side of saltiness. One can always taste the fermenting food the next day and if too salty, to add a bit of lukewarm water.
The rest of the ingredients are really up to the individual taste. For instance, i was out of garlic and ginger, so I skipped them last week, but am planning to add them to this week's kimchi. My son doesn't eat spicy food, so I put aside a bit of the bok choy and didn't add anything except for pouring back some of the brine to cover the cabbage. He loved his "white" kimchi. I also added the white radish from last week to the kimchi. I shredded it and added it to the bok choy in the brine to wilt.