You can use a variety of vegetables or store-bought green onions. Sui choy is an Asian cabbage (sometimes called Napa Cabbage) you can sub with cabbage, kale or chard. You can also add a cup of sliced mushrooms (I like chanterelle for this). The salt will start to ferment the cabbage as it sits on your counter.
1 head sui choy (Chinese cabbage)
2 cups (500 mL) green onion (or leeks)
1 carrot (peeled and grated)
1/4 cup (65 mL) sea salt
1 Tbsp (15 mL) fresh garlic, minced
1 Tbsp (15 mL) fresh ginger, shredded minced
2 Tbsp (30 mL) fish sauce (optional)
1 Tbsp (15 mL) hot sauce (or more to taste)
1 tsp (5mL) honey
Chop the sui choy into bite size chunks. Rinse under cold water and allow to sit and drain. Add to a large bowl and add the wild onion, carrot, salt, garlic, ginger, fish sauce, hot sauce and honey.
With clean hands, massage the cabbage mixture to work in the salt and seasoning. Transfer to 1-2 clean liter mason (canning) jars. Pack the vegetables into the jar and cover with a clean kitchen cloth. Place on counter and allow to sit overnight.
Taste the mixture the next day, the longer you leave the kim chee the stronger it will taste (a slight sourness comes with the fermentation). Cover the jar with a screw lid and place in the fridge for 1 week to develop the best flavour. It will keep for several months in the fridge.