Pechay Kimchi
By GERLIE M. UY Actually, I was so hesitant to post this "kimchi attempt." Searching in the net on how to make kimchi is a big task. First, I have to find one which is not too chili-ful, not too complicated, and most of all easy-to-find-ingredients so I can make a version which is familiar-yet-not to Filipino palate. I made this a month ago and it's a surprise that the longer the fermentation, the better taste it gets. What i love about using this native pechay is the crunchiness of the stalk and there is no after-taste or after-smell in its green leaves. This is indeed an accidental kitchen creation when I was confronted with many native pechay. Here's my kimchi attempt: Ing: 1/2 kilo native pechay 1/2 cup rock salt 4 liters water 2 tablespoon Cayenne pepper 6 chopped onions 2 chopped garlic 1/8 cup grated ginger 5 tablespoon brown sugar 1/4 cup fish sauce Cut the end of the bunch of pechay and separate each stalk with leaves. In a large container, dissolve s