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*Ingredients:* 600g kai choi (or gai choy) 3 tablespoons coarse salt 1 liter of water used to soak the sticky rice 1 small handful of sticky rice 1/2 teaspoon of glutamate (optional) *Preparation:* *1. Preparation of the cabbage:* Wash the kai choi leaves thoroughly to remove any impurities. Drain them well or let them air dry slightly for a few hours. Cut 600g of kai choi lengthwise. Add 3 tablespoons of coarse salt and let the vegetable drain for 2 to 3 hours. *2. Preparation of the brine:* Collect 1 liter of water used to soak the sticky rice. Add a small handful of sticky rice and boil everything. Once the sticky rice is cooked, turn off the heat and let it cool. *3. Preparation of the Kai Choi: * Knead the Kai Choi for at least 10 minutes until the vegetable has released its juice. It is important to knead well, otherwise the fermentation will not take place properly. Discard the water and wash the Kai Choi several times in clean water. Wash and squeeze the vegetable gently to remove as much water as possible. *4. Fermentation: * Place the Kai Choi leaves in a large glass or ceramic container (avoid metal). Adjust the seasoning with salt: it should be lightly salted. If it is too salty, wash the Kai Choi again to remove the excess salt. Add 1/2 teaspoon of MSG (optional). Pour the cooled brine over the leaves until they are completely submerged. Let ferment in a cool, dark place for 3 to 4 days, depending on the desired level of acidity. After 3 days of fermentation, the kai choi is ready when it becomes slightly sour and salty, offering a unique flavor. Store the jars in the refrigerator to preserve its aromas. Enjoy!