|Bok choy||1 Medium, thinly sliced into vertical pieces|
|Salt||2 1⁄2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Hot pepper flakes||1 Teaspoon, crushed|
|Garlic||4 Clove (20 gm), minced|
Arrange sliced bok choy in a deep ceramic or glass bowl.
Sprinkle bok choy with salt.
Cover and let stand overnight in refrigerator.
Wash and drain bok choy.
Place in a clean bowl.
Mix in onion, salt, hot-pepper flakes, cayenne, garlic, and sugar.
Cover loosely with waxed paper.
Weigh down the kim chee, using cans of food as weights.
Refrigerate kim chee for 2 to 3 days before serving.
Stir once a day.
Stir again before serving.