Bok Choy Cucumber Kimchi

Some reason, I crave kimchi all the time.  I want it with every meal, Korean food or not.  Since the closest Korean market is a drive away, it's not readily accessible in our house.  I now make this 'instant' kimchi that is constantly made ALL the time! 

Recipe:
Make into a paste with the following ingredients
- 1 Hot Pepper (serrano or jalapeno)
- 3 tbsp fish sauce
- 2 tbsp apple vinegar
- 3 tbsp sugar
- 1 tbsp crushed garlic
- 2 tbsp gochugaru
- 1 tbsp sesame oil
- 1 tbsp sesame seeds

In a large bowl, wash your bok choy thoroughly (about 5 small baby bok choys), 3 persian cucumbers (slice) and salt to get the water out.  You can also just use cucumber or just use bok choy.  Rinse them off, dry as best as possible and add the paste.  I also add in green onions and purple onions (sliced thinly).  Sprinkle the sesame seeds on top and it's ready to eat!

Verdict:
A staple in every meal.  Even Marc loves it.  Buy a good fish sauce (my mom recommends the one with the 3 crabs on the bottle as it's the least fishy).  We love it.