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the chee kimchi (little goat style)

6 cups napa cabbage, halved, cut into 2in pieces, washed and drained
4 cups bok choy (or baby bok choy), halved, cut into 2in pieces, washed and drained
3 tbs salt
2/3 c scallions, sliced into 2in pieces
2 tbsp (about 16 cloves) garlic, grated on a microplane
2 tbsp ginger, grated on a microplane
1 tbsp korean chili flake
3 tbsp sesame seeds, toasted
1 cup (half a bottle) the chee

place cabbage and bok choy in a glass mixing bowl and toss with salt. cover with plastic wrap and leave out at room temperature overnight.

drain the vegetables in a colander and wipe out the mixing bowl. return the vegetables to the bowl along with the remaining ingredients. toss to combine. cover with plastic wrap and let sit out at room temperature overnight.

place kimchi in a storage container in the refrigerator.