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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is my version of the classic Korean dish kimchi. It has a more approachable flavor combo, unlike the crazy-hot combo of garlic, ginger and hot peppers of the Korean version. Rave reviews so far. Ingredients:
1 lb bok choy, washed thoroughly and chopped |
3 garlic cloves, minced |
1 tbsp prepared horseradish |
1 tbsp thyme |
1 tbsp coarse sea salt |
1 onion, chopped |
2 ribs celery, chopped |
fresh or dried hot peppers to taste |
Directions:
1. combine all ingredients in a crock or food-grade bucket, making sure salt is distributed evenly.
2. press mixture down with your fist, wait an hour, or until the salt has drawn out enough moisture to submerge the veggies in brine. If not enough moisture is drawn out, add enough water to almost cover veggies.
3. cover mixture with a non-metal plate and press down. Cover the crock or bucket with a clean t-shirt or piece of fabric and tie a string around that.
4. Press the mixture down once a day, and taste every day until it tastes sour enough to you (usually 4-6 days). At this point, transfer the mixture to glass jars and enjoy for up to 2 months in the fridge.
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