Makes 1 quart jar.

2 large or 3-4 Red Dog baby bok choy
1 cup water
1 cup rice vinegar or apple cider vinegar
1/4 cup sugar
1 tbsp sea salt
Optional Aromatics: 2-3 garlic cloves, 1/2 inch of sliced fresh ginger, and a few Thai chilies or red pepper flakes.

Wash the bok choy thoroughly, and cut it into quarters or long strips. Drain and pat dry. Combine the water, vinegar, sugar, salt, and aromatics in a saucepan. Bring to a gentle simmer over medium heat until the sugar and salt dissolve completely. Pack the bok choy tightly into a clean glass jar. Pour the hot brine over the vegetables until fully submerged. Let the jar cool to room temperature, seal tightly, and place in the refrigerator.