Joi Choi Kimchi

Joi Choi Kimchi

• 1 head Joi Choi
• 1-1/2 teaspoon Korean chili pepper flake
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/2 teaspoon ginger, finely grated
• 2 green onions, sliced
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 2 tablespoons salt

1. Wash the Joi Choi and remove the stems. Cut the leaves into 4″ lengths. 
2. In a large bowl, dissolve the salt in 4 cups water and soak the Joi Choi leaves for 45 minutes. Rinse and pat dry. 
3. In a bowl mix together the Korean chile pepper flake, fish sauce, sugar, minced garlic, and grated ginger.
4. Add the green onion, carrot, and red bell pepper to the chili paste and mix well. add the Joi Choi and mix again.
5. Pack the mixture into an airtight container and leave out at room temperature for a day. Can be eaten right away or refrigerated for another day or two before serving. Kimchi is great on its own, as a side, in asian soups or as the secret weapon in your grilled cheese sandwich.