Thai Milk Choy - Fermented

Ingredients

1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)

6-7 heads Milk Choy

1 Daikon Root, shredded

1 cup Thai Basil leaves

1 (1-inch) piece fresh Galangal Root if unavailable, use fresh Ginger)

1 Tsp Gochujang

1 stalk Lemongrass, thinly sliced

Instructions

1. In a crock or a large bowl, combine the brine ingredients and stir to dissolve. Rinse the Milk Choy in cold water and submerge the whole heads in the brine solution. Use a plate as a weight to keep the Milk Choy submerged. Set aside, at room temperature, for 6 to 8 hours.

2. Drain the Milk Choy for 15 minutes, reserving 1 cup of the soaking liquid.

3. Combine the Daikon, Basil, Galangal/Ginger, and gochujang in a food processor; pulse to a paste. Tuck small bits of this mixture between the stalks of the Milk Choy heads, as you would stuff an artichoke.

4. Spread the Lemongrass in the bottom of your crock or jar. Lay the Milk Choy bundles in the crock, stacking and pressing as you go. When the bundles are all in the vessel, press until the brine covers them; use reserved brine as needed to submerge. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. For a crock, cover with a primary follower, such as a piece of plastic wrap, and top with a plate weighted down with a sealed water-filled jar. For a jar, you can use a sealed water-filled jar or ziplock bag as a follower-weight combination.

5. Set aside on a baking sheet to ferment, some. where nearby, out of direct sunlight, and cool, for 4 to 5 days. Check daily to make sure the vegetables are submerged, pressing them down if necessary. You may see scum on top; it's generally harmless, but consult a fungus guide if you're at all concerned.

6. You may start to test on day 4. It's ready when the Milk Choy has completely wilted and the colors (and flavors) have mingled; it will be slightly sour and the vegetables will retain some crunch.

7. To store, press into the jar and seal the lid.

   This ferment will keep, refrigerated, for 2 months.

   Fermented Vegetables, Kirsten Shockey