Crispy Bok Choy Kimchi and Cucumber Kimchi
Two Types of Delicious Kimchi Made with Bok Choy and Cucumbers
Introducing two delightful homemade kimchis featuring the crisp and refreshing flavors of bok choy and cucumbers. By using the same seasoning base, you can create two distinct kimchis, making your table look even more abundant. Experience the unique tastes of these separate yet complementary kimchis!
Main Ingredients
- Bok Choy: 300g
- Kasi Cucumber: 1
Cooking Instructions
Step 1
Wash the bok choy thoroughly and cut it into 2-3cm lengths. Dissolve 3 Tbsp of coarse sea salt in 300ml of water. Submerge the white stem parts of the bok choy in this brine and let it salt for about 30 minutes. Slice the Kasi cucumber into 2-3cm pieces and salt it separately. (Be careful not to over-salt the cucumber, as it can become mushy.)
Step 2
Now, let’s make the kimchi seasoning. Using a blender or immersion blender, finely puree the red chili peppers, pear, and onion. (If you don’t have fresh red chili peppers, you can substitute with Gochugaru. The pear adds sweetness and a refreshing taste, while the onion enhances the umami.)
Step 3
Combine the pureed ingredients with Gochugaru, fish sauce, salted shrimp, minced garlic, ginger powder, onion syrup, and oligosaccharide. Mix well to create a vibrant and flavorful kimchi seasoning. (Finely chopped chives can be added for an even richer flavor and aroma. This is optional.)
Step 4
Gently shake off excess water from the salted bok choy – no need to rinse it. Add the bok choy to the prepared kimchi seasoning and toss gently to coat evenly. Carefully mix so as not to break the leaves. Pack the seasoned bok choy neatly into a kimchi container. Your bok choy kimchi is ready!
Step 5
Drain the salted cucumbers, but do not rinse them. Add the cucumbers directly to the remaining kimchi seasoning and mix well. Cucumbers ferment faster than bok choy, so enjoy them immediately after mixing or store them in the refrigerator. They offer a delightful crisp texture and refreshing taste.
