Bok choy kimchi (Cheonggyeongchae kimchi: 청경채 김치)

Hi everybody! Today, let's make kimchi with bok choy. Bok choy kimchi. Any grocery store, you can find bok choy very easily. When you make kimchi with bok choy, really, really delicious and crispy and juicy. So, this is bok choy kimchi that I made four days ago. I am at the beach house. I got this bok choy from this local grocery store. Two pounds. A little more than two pounds of bok choy. And let's make kimchi. This is very easy and fast kimchi. There's a lot of kind of sand between this. We gotta rinse this in cold water and also salt. We need to give them a shower. Let's salt. For two pounds of bok choy, I use a quarter cup, which is four tablespoons. It's like this. Every 10 minutes, I'm going to turn it over so that all this is salting very evenly. So meanwhile, let's prepare the kimchi paste seasonings. Green onion, two green onion. Carrot, small carrot. And this onion, one onion, medium size. And four garlic cloves. Okay, garlic and onion. And slice very thin. And green onion. Look at that, like this. And carrot. This is my half cup, see? I'm going to add this one here. So, let's mix this again. Turn it over. This guy, I brought from home. This is three crab. Fish sauce, my favorite. And quarter cup. Korean hot pepper flakes. Gochugaru, quarter cup. So mix. Split this onion slice. Later, we can mix it with bok choy. Now, 30 minutes. Whole total time. Look at this, a lot of, you know, already withered. Like this. I'm going to wash very nicely. Wash at least three times. This house doesn't have a basket. So fish market guy, I know his phone number, I called him. So, do you have a basket or any strainer? And then he said, yes, I have. And then, can I borrow? Sure. So I went there and he showed me like this kind of large size, you know, huge fish. It looked like a cone shape, you know. And then, oh, this one I have. Oh, no, no, no, no. Do you have any basket, small basket? And he says, oh, we don't have, that's all. And then, wait a minute, I saw that he's also selling some onions and potato. And I saw this onion kind of box. I can use it for strainer. So, can I borrow this? And he said, sure. And then brought in, I just wash this. I like to, you know, pay back something because he helped me for this video. I asked him, do you love kimchi? I assumed that everybody loves kimchi. These days, especially whenever I meet anybody, I never seen anybody say, I don't like kimchi. And he said, no, no, no, I don't like kimchi. I met, eventually, somebody who doesn't like kimchi. So now, I'm going to mix this. Put it here. You can just eat right after making. And with really warm rice, really delicious. And also, if you want to ferment quickly, leave this outside the fridge. And a couple of days later, smells like sour, tastes sour. Then, that's all well fermented. Then, transfer to refrigerator. And then keep eating until it runs out. Personally, I love the freshly made kimchi. Just like stuffed cucumber kimchi. So let me taste. Crunchy! Now, you can make bokchoy kimchi. Cheonggyeongchae kimchi. Enjoy my recipe. See you next time! Bye!