|BOK CHOY BATHED IN GARLIC-GINGER-PEPPER PASTE|
|KOREAN GROUND PEPPER|
I found ground pepper from Korea at the Galleria store (a huge Korean market). It does not say "organic" on the label but the only ingredient is pepper. It makes kimchi taste more authentic. I still have a lot of my own dried red peppers from last summer. I am going to do some research into how to transform them into pepper powder. More on this later.
6 cups of baby bok choy
1 tablespoon of korean pepper powder, more or less to taste
1 clove garlic, more or less or none, to taste
1 tablespoon minced ginger, more or less
1 teaspoon sea salt
1 finely minced green onions
Wash and rinse bok choy. Cover with salted water to cover (1 teaspoon sea salt per cup of water). Leave for several hours or overnight.
Make a paste out of the pepper, garlic, ginger and teaspoon of sea salt.
Remove the bok choy from the water and place in a bowl. Combine well with the paste, the 1 teaspoon of sea salt and minced green onion. Place in a crock or jar with a plate and weight on top. Liquid should rise to the top and cover the bok choy in a few hours. If the bok choy is on the dry side you may need to add some more salted water (1 teaspoon sea salt dissolved in one cup of water).
Leave on the kitchen counter for about 4 days and then refrigerate.
|BOK CHOY KIMCHI|
I'm sure that my new friends at vegan8korean will have something to say about this!