1.  Salt damp bokchoi and let is sit, dry, overnight to dehydrate.
2.  Wash off all the salt.
3.  Course chop the bokchoi (or use it whole and stuff it with the other ingredients).
4.  Julienne,mince,/ dice Asian radish, a garlic head, scallions.  Optional: raw oysters, asian pear or sour apple julienned.
5.  Add ~3 oz course sea salt per 1.5 pounds of bokchoi + radish.  Add  ~1/2 cup course ground red pepper powder per 1.5 pounds.  Add just under 1/4 cup thai or korean style fish sauce (must be fermented anchovy for this to work right) per 1.5 pounds.
6.  Mix all ingredients thoroughly and put into a large jar.  Compress everything to the bottom of the jar.  Add just enough water to barely cover.  Place a heavy rock in a clean plastic bag and put it the jar to hold the vegetables under water.
7.  Allow jar to sit undisturbed for ~2 weeks at 50-55 F.  If that’s too cold for Georgia, you can either put it in the fridge, for longer (maybe 3-4 weeks) or put it at 60 for a week or so. Traditionally, Koreans buried it to keep the temp cool and constant.  Taste, and move it to the fridge. If it’s not sour enough let it sit longer; it will basically never go bad at fridge temp, just get more and more sauerkrauty.   

Here I did a slow braised Pork Belly Taco with a toppings bar including a Cilantro Lime Crema.

Pretty stinking good.

http://wp.me/puWta-ew

http://www.thedeliciouslife.co.....e-recipes/

This blog referenced you with a very tasty description of pork porn.

Thanks, I have throughly enjoyed your blog which as lead me to several others in Atlanta.

Marshall
Smyrna, GA