Easy Korean Cucumber & Bok Choy Kimchi

Directions

In a large bowl, add the cucumber sticks and bok choy.

Sprinkle the salt over, put on a rubber glove, and toss until well mixed and coated.

Let sit at room temperature for about 3 hours.

Meanwhile make the spice paste and filling:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.

Purée until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed.

Let it sit for about 20 minutes.

In a large mixing bowl, add apple, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined. Set aside.

To make the cucumber kimchi:

After 1 hour, drain the cucumbers and boy choy and rinse with cold and running water twice.

Drain well and pat dry with paper towels.

In mixing bowl, add cucumbers, bok choy and seasoning mixture that has sit for about 20 minutes to taste.

Put on the rubber glove, and massage cucumbers and bok choy with seasoning mixture until well combined.

Place cucumber kimchi into a jar, then well seal it.

Allow to sit at the room temperature for 1 day.

Store in the refrigerator for up to months.