Continuing on in my series on panchan (Korean side dishes), is bok choy kimchee. I usually make this at the same time I make a batch of napa cabbage kimchee and just slather the chili paste from that onto the bok choy, but if you want to make just this, I've got my recipe below. I usually eat this fresh, so brined, but not fermented. Although you can let it ferment if you wish. Again, I'm not going off of any Korean recipes, just my own personal tastebuds of what I've eaten before.
Bok Choy Kimchee (Korean Pickled Bok Choy)
1 lb bok choy, ends cut
2 tblsp Salt
2 tsp mam ruoc (Vietnamese fermented shrimp paste)
1 tblsp nuoc mam (Vietnamese fish sauce)
1 tblsp gochujang (Korean chili paste), or more if you like spicy
2 cloves garlic, minced
1-inch knob ginger, minced
Clean and chop ends off of bok choy. Add 2 tblsp salt and enough water to cover. Leave to brine for at least 4 hours or overnight. The next day drain the bok choy into a colander.
Mix the rest of the ingredients and then massage them thoroughly with all the bok choy leaves. You can serve this fresh as panchan. I actually like the bok choy this way because the brine has just softened them enough, but it still remains crisp. Or pack the bok choy into a jar and allow to ferment before eating.