- 1 Napa cabbage, cut into 1 1/2-inch strips
- 1 small head bok choy
- 1/2 C kosher salt
- 2 T garlic, minced
- 2 T ginger, minced
- 1 t sugar
- 3 T water
- 4 T Korean red pepper flakes
- 1 large carrot, peeled and shredded
- 2 bunches scallions, cut into 1-inch pieces
- Place the cabbage in a large bowl, sprinkle with salt and add water to cover. Allow the cabbage to sit for 1-2 hours until wilted.
- Discard the water and rinse the cabbage 2-3 times until salt is removed. Allow to drain for 15-20 minutes.
- In a separate bowl, combine cabbage with remaining ingredients and mix well. Add the cabbage and bok choy and mix well to coat.
- Once everything is combined, pack the mixture in a jar pressing down tightly so that the cabbage is submerged in liquid.
- Seal jar and allow it to sit at room temperature for 2-5 days. Put the jar on a plate in case it bubbles over while fermenting.
- Each day, open the lid to release fermentation gases and press down the cabbage to keep it submerged in the liquid. You may want to taste a sample each day to decide when it is done to your liking.
- After 2-5 days, store the kimchi in refrigerator.