• Wash the bok choy, then drain it completely.
• Make sure your container is clean and free of oil. Drain with kitchen paper if there is water inside.
• Place the cleaned bok choy in, add garlic cloves, fresh Thai peppers, salt, and rice vinegar. Then pour in hot boiling water.
• Place the plate as a weight so that all parts of the Bok Choy are submerged in the brine.
• Cover the lid, wait overnight, and you will get beautifully pickled Bok Choy.

Fry it up

• Frying can remove the extra water of pickled bok choy and enhance the flavor. The easiest way is to stir fry the bok choy with around 3 tablespoons of oil, should be a little bit more, then add a very small pinch of salt and light soy sauce. You can keep the pickled peppers if you prefer a hot version.
• Another way is to fry with pork belly: cut the pork belly into small pieces. Heat the oil and sear the pork belly. Add garlic, ginger, scallion, and chili pepper. Fry until aromatic—season with salt and soy sauce.