- 1/2 Chinese cabbage (bok choy)
- 1/4 cup salt
- 2 tbsp gluten-free rice flour (e.g. Red Mill)
- 3/4 cup water
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1/4 onion, chopped
- 2 green onion, chopped
- 2 tsp ginger
- 1/4 cup fish sauce
- 1/2 cup red chili pepper (or Cayenne pepper)
- 1 tbsp sugar
Preparation:
- Rinse bok choy and score its root end. Place the bok choy in a large container and salt layer by layer. Add water in the container to cover half of the bok choy and soak for 2 hours. Turn the bok choy around and soak for another 2 hours. You will notice that the bok choy shrinks. Drain the water off the container.
- Heat rice flour with water in a pot on medium heat until the mixtue thickens. Cool the mixture and transfer it to a large bowl.
- Combine fish sauce, red chili pepper, garlic, onion, ginger, and sugar to the mixture. Add the mixture to the bok choy layer by layer.
- Place the pickled bok choy back to the container and let it sit in room tempeture for one day to ferment. The bok choy is well fermented when you can smell the sourness in the pickle.
- Place the pickle in fridge. The Kimchee is read to serve after a few days.
