Baby Bok Choy Kimchi

INGREDIENTS:

15 Baby Shanghai Bok Choy

1/2 White Onion

4 stalks Green Onion

1 tablespoon Salted Shrimp (can be found in Korean supermarket)

MARINADE:

2 tablespoons Korean Red Chili Flakes

4 Garlic Cloves, minced

2 teaspoons Ginger, grated

2 tablespoons Fish Sauce

1 tablespoon Sugar

2 teaspoons Sesame Oil

2 tablespoons White Sesame Seeds, roasted

DIRECTION:

1. Separate each leaf of the bok choy.  Soak them in water for about 15 minutes to remove the sand and dirt.  Rinse and drain well.

2. Place the bok choy in a large bowl.  Add about 2 tablespoons of sea salt.  Gently mix the salt with the bok choy with hands until each leaf is coated with salt.

3. Let the bok choy sit for about 45 minutes.  The leaves should be given in and the bok choy should releases some liquid.

4. Rinse the bok choy under running water to remove the excessive salt.  Gently squeeze out the liquid.  Set the bok choy in a mixing bowl.

5. Cut green onion diagonally and thinly slice the onion.

6. Finely chop the salted shrimp.

7. Combine all marinade, salted shrimp, onion and green onion with the bok choy.  Mix well.

8. Let it marinate for about 30 minutes to allow the flavour to develop before serving.