KimchiMedium
Cheonggyeongchae Kimchi (Bok Choy Kimchi)
A 4-serving bok choy kimchi recipe with auto-scaling for simple portion control.
Prep 35min04 servings
bok choy kimchicheonggyeongchae kimchicrisp kimchihomemade kimchifermented side dishkorean kimchi recipe
Instructions
- 1
Split bok choy lengthwise, rinse, and salt it for 20 minutes.
- 2
Rinse lightly in cold water and drain thoroughly.
- 3
Mix chili flakes, salted shrimp, garlic, fish sauce, and rice paste into a seasoning paste.
- 4
Julienne scallions and carrot, then combine with the seasoning.
- 5
Coat seasoning lightly between each bok choy leaf layer.
- 6
Store in a container, ferment 4 hours at room temperature, then refrigerate for 1 day.
Tips
Do not over-salt bok choy; keep salting to around 20 minutes.
Adjust fish sauce by 0.5 tbsp depending on salted shrimp salinity.
Nutrition (per serving)
Calories
74
kcal
Protein
4
g
Carbs
10
g
Fat
2
g
Adjust Servings
2servings
→
servings
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