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
In a large container, dissolve salt in the water then submerge the pechay stalk.
Put a plate on top of the pechay to ensure that they stay submerged and then let stand for 3 hours.
After 3 hours, mix the other ingredients in a very large bowl.
Drain the pechay, rinse and squeeze it dry. The leaves and stalks will be limp.
Mix the pechay with the mixture on the bowl.(Use plastic gloves to avoid the chili-burn of your hands)
Pack the kimchi mixture in a glass jar. Let stand for two days in a cool dry place at room temperature.
Check the kimchi 2 days and if it starts to bubble, the fermentation starts and it's time refrigerate.
Serve as side dish.