Bok Choy Kimchi

Separate the bok choy leaves, trimming the tough ends. If leaves are too big, cut them into bite-sized pieces.

Rinse the prepared bok choy leaves thoroughly in cold water.

Sprinkle salt over the washed bok choy and toss to coat evenly. Let it sit for 30 minutes, turning it over every 10 minutes to salt evenly.

While the bok choy is salting, prepare the seasoning vegetables.

Mince the garlic, thinly slice the onion, chop the green onions, and julienne the carrot to make about 1/2 cup.

In a large bowl, combine the prepared vegetables, fish sauce, and Korean hot pepper flakes.

Mix all the seasoning ingredients thoroughly to create the kimchi paste.

After 30 minutes, wash the salted bok choy thoroughly in cold water at least 3 times to remove excess salt, then drain well.

Add the drained bok choy to the bowl with the seasoning paste.

Gently mix the bok choy with the seasoning paste until all the leaves are evenly coated.

Transfer the kimchi to a glass jar or airtight container and sprinkle with toasted sesame seeds.

Enjoy the kimchi fresh, or let it ferment at room temperature for a couple of days before refrigerating.