Bok Choy Kimchi

In a very large bowl, combine the baby bok choy and table salt. Mix thoroughly to coat, and let it sit for 2-3 hours to wilt and draw out moisture.

While the bok choy is salting, prepare the kimchi paste. Add the quartered onion, chopped ginger, peeled garlic cloves, and chopped apple to a blender.

Pour the fish sauce and add the salted fermented shrimp into the blender.

Blend all ingredients until a smooth puree is formed.

Pour the blended puree into a large mixing bowl. Add the Korean chili powder (gochugaru) and granulated sugar.

In a small saucepan, whisk together the sweet rice flour and water. Cook over medium heat, stirring constantly, until it thickens into a slurry. Let it cool slightly.

Pour the cooled rice flour slurry into the chili paste mixture and stir until fully incorporated.

Add the julienned daikon radish to the paste and mix well.

Once the bok choy has wilted, rinse it thoroughly under cold water 2-3 times to remove all the excess salt. Drain completely in a colander.

Add the drained bok choy to a clean, large bowl. Pour the kimchi paste over the bok choy.

Wearing gloves, thoroughly mix the paste into the bok choy, ensuring every piece is well-coated.

Pack the finished kimchi tightly into airtight containers, pressing down to remove any air pockets. Let it ferment at room temperature for 1-3 days before transferring to the refrigerator.