pepperhead212
Executive Chef
I did this with some bok choy and mizuna, since that is what I had to trim from my hydro garden, and I've seen a number of brassicas used for kimchi. Anybody here have any experience with this? I cut everything up, instead of leaving large chunks, since that is what is usually done with it when it is used. As usual, what looked like a lot, reduced to very little, after salting.
12 qt bowl full of bok choy and mizuna by pepperhead212, on Flickr
Chopped up bok choy and mizuna with salt. by pepperhead212, on Flickr
After salting for 1 hour. by pepperhead212, on Flickr
Amazing how much this reduces!
After salting 3 hours. by pepperhead212, on Flickr
Drained, salted vegetables. by pepperhead212, on Flickr
Spice mix for kimchi - hot peppers, garlic, ginger, dried shrimp, fish sauce by pepperhead212, on Flickr
Mixed spices and vegetables for kimchi. by pepperhead212, on Flickr
Kimchi, ready to ferment, with pressure release valve. by pepperhead212, on Flickr
12 qt bowl full of bok choy and mizuna by pepperhead212, on Flickr
Chopped up bok choy and mizuna with salt. by pepperhead212, on Flickr
After salting for 1 hour. by pepperhead212, on Flickr
Amazing how much this reduces!
After salting 3 hours. by pepperhead212, on Flickr
Drained, salted vegetables. by pepperhead212, on Flickr
Spice mix for kimchi - hot peppers, garlic, ginger, dried shrimp, fish sauce by pepperhead212, on Flickr
Mixed spices and vegetables for kimchi. by pepperhead212, on Flickr
Kimchi, ready to ferment, with pressure release valve. by pepperhead212, on Flickr
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