Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6 cups
© Line Klein

How to Make It

Step 1    

In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.

Step 2    

Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.

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