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As far as fermented vegetables goes Kimchi is Perfect. It's South Korea's national dish, and is traditionally made with vegetables like Napa Cabbage and Daikon Radish among some others. It's fermented over days to create a probiotic-heavy, addicting, spicy dish. Bok choy, a Chinese cabbage, is typically used in stir fries and soups and is closely related to Napa Cabbage. I had asked some of my Korean friends if they ever come across bok choy fermented in the way traditional kimchi vegetables were and didn't find learn of any classic dish so I figured to try it myself. Is there a name for this? Let me know in the comments. Results: My kimchi paste needs work, a little on the funky side it made for really fantastic jiggae but was overpowering to eat alone. I think I'll try again with the shrimps and using rice paste for a brighter and sweeter kimchi. Not bad for not really knowing what I was doing though. Learn Kimchi from people who know what they're doing both have books our now and both books are faves of mine: Eric Kim: https://erickim.net/ Joanne Molinaro: https://thekoreanvegan.com/ Ingredients Used: Gochugaru Coriander Cumin Schezuan Peppercorn Black Pepper White Pepper Kashmiri Chili Sirarakong Hathei Chili Garlic Chives Daikon Radish Onion Shallots Apple Ginger Scallions Garlic Cognac Fish Sauce 00:00 - Intro 01:51 - Soaking Your Bok Choy in Salt Water 6:10 - Making The Spice Paste 15:16 - Checking The Salted Bok Choy 17:14 - Adding The Spice Paste to the Bok Choy 21:18 - Putting The "Kimchi" in the Fermenting Jar 23:11 - Trying It Fresh 25:04 - Trying It After 5 Days of Fermentation 27:38 - Storing / Outro