ChoyChi

Spicy Crunchy Companion. A little twist on a classic dish

PREP: 15mins || Marinate: 12hrs || Assemble: 10min

Bok Choy Kimchi

  • 10 Pak Choy cut into 1/2 - 1 inch pieces

  • 1 Tbsp Salt

  • 1 Tbsp MSG

  • 1 Tbsp White Sugar

  • 1 Tsp Sesame Oil

  • 2 1/2 Tbsp Seasoned Rice Vinegar

  • 1 Tbsp Honey

  • 1 Tsp Dry Sriracha

Note

  • If you cannot find dry Sriracha seasoning, 1-2 Tsp of regular Sriracha can work in its place

Prep

  1. Mix the Salt, MSG, and Sugar in a small bowl

  2. Place about a third of the chopped Pak Choy in a salad spinner or colander

  3. Sprinkle a third of the seasoning mixture over the Pak Choy in the salad spinner

  4. Repeat steps 2 and 3 with the remaining Pak Choy and seasoning mixture

  5. Mix everything a bit with your hands, and then set in the refrigerator over night

Make the Chi

  1. The next day remove the Pak Choy from the fridge and dump off the liquid that is at the bottom of the salad spinner

  2. Give the Pak Choy a few extra spins to ensure as much of the liquid has been removed from the mixture as possible

  3. Add the seasoned Pak Choy to a large bowl, add the vinegar, sriracha powder, and honey, stirring to combine

  4. Taste for spice and sweetness, and adjust accordingly. The ChoyChi shouldn’t be sweet, but the honey should balance the spice so it is not too hot

  5. The ChoyChi really only gets better over time so keep in the fridge and enjoy for the next week or so