How are Choy Sum kimchi made? I tried some at a supermarket, it is way way way too salty, like eating salt on its own. Is it supposed to be like that?
Trying to improvise on some, I salted the choy sum for a while, rinse, and rub the kimchi paste for napa cabbage kimchi over the leaves and leave it to ferment for a while before eating.
Is that the traditional way to do it?