How to Make Bok Choy Kimchi

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how to make bok choy kimchi

Instead of Napa cabbage, use bok choy. OK, that’s a wrap.  Thanks for stopping by my blog.  Good night everyone! All joking aside, it really is that simple to make bok choy kimchi.

Of course, if you’ve never made kimchi before, it’s not that simple. So I’m here to help!

How to Make Bok Choy Kimchi

Kimchi is my absolute FAVORITE fermented food and this summer I intend on making kimchi everything from my vegetable CSA – radish kimchi, carrot kimchi, root vegetable kimchi and of course, good old-fashioned regular kimchi.

But the most basic variation of all is to use bok choy instead of the more traditional Napa cabbage.

Here’s how to do it:

Bok Choy Kimchi Recipe
Prep Time
30 mins
Total Time
30 mins

Bok choy kimchi simply uses bok choy instead of the more traditional Napa cabbage. This simple recipe shows you how to do it.

Course: Side Dish
Cuisine: Korean
Servings: 12 ounces
Author: Craig Fear
  • 1 large bunch bok choy or 2-3 bunches baby bok choy, chopped
  • 1 pieces daikon radish, chopped
  • 1/2 bunch scallions, chopped
  • 2-3 cloves garlic,
  • 1 inch piece of ginger, peeled
  • 1/4 - 1/3 cup Korean red chili powder Add more or less depending on how spicy you like it. 1/3 cup is just about right for my tastes which is fairly spicy.
  • 1 tsp fish sauce, optional
  • 1 - 2 TBSPs  sea salt
  1. Trim bottom of bok choy and chop.  Chop the daikon radish and scallions as well.
  2. Add the salt to the vegetables and mix thoroughly.  Crush and squeeze the veggies with your hands.  Do this for a minute or two until the veggies get nice and wet from the water that is released.
  3. In a food processor, blend the garlic, ginger and chili flakes.  Add a little water if needed to create more of a paste.
  4. Thoroughly mix the cabbage, radish, scallions and optional fish sauce with the paste in a bowl.
  5. Pack mixture into glass mason jars with some sort of kitchen tool with a blunted end. Check out this wooden pounder tool which is more specific to fermenting vegetables.
  6. Press mixture firmly into jars until the water level starts rising.
  7. Put the lids on and leave the jars at room temperature for 3-7 days. Open the lids every day to release the carbon dioxide that form as a byproduct of fermentation.  If the water level rises, drain some off.  If the vegetables rise above the level of the water, pack them back under the water.
  8. Taste the bok choy kimchi after 3 days.  It should taste pleasantly sour.  If not, continue to let it ferment and taste it every day until you find the taste acceptable.  Transfer to the fridge where it will continue to ferment (and the taste will change!) albeit at a much slower pace.  It will last for at least six months.


Want even more creative ways to make kimchi?

kimchi cookbook with bok choy kimchi recipes

Check out the The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi.

Have you ever made kimchi with bok choy?  Or maybe even with different veggies?  Or even fruit?

I’d love to hear about your kimchi-making adventures!

Please share in the comments below.

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  1. Hello! I just recently received a recipe from a neighbor for what I like to call ukrainian kimchi haha. It is delicious. I thought I’d share the simple recipe with you if you like spicy stuff, which I certainly do. Roughly chop one cabbage and immerse in salty water for 3 days at room temp or warmer(the water saltiness determines how salty the whole thing will be so you can adjust to your liking. ). Once 3 days are up, puree 3 fresh chili peppers and 5 regular red peppers and mix with the cabbage (I mixed it right into the brine so as to keep the cabbage immersed. Delicious. you may have to play around a little to get the heat/saltiness you like but it’s so simple and I find this to be easier to want to eat than non-spicy fermented stuff but I think this has to do with my tastes adapting.

  2. Today I used this recipe and added in banana when I made the paste…yum! Satisfies my umami! Spicy, salty, a little bit of sweetness underneath. Can’t wait to see how it ends up after the fermentation process!

  3. I’ve been casually trying different kimchi recipes for a few years, not for any digestive reasons, but just because I like it.
    A beautiful bunch of organic bok choy landed in my basket last weekend and I found your recipe.
    Wow. The visible signs of fermentation were nearly instant and I’ve had to gas the two small mason jars several times a day. Three days in, it’s not quite ready, but it’s the best kimchi I’ve ever made and the best I’ve ever eaten outside of Koreatown. Thanks so much for this recipe/method. It’s my go-to from now on.

    • Cool! Thanks for sharing, Steve. Happy kimchi making. 🙂

    • Hi everyone! I always ferment in regular mason jars with two-piece new metal lids, leaving about 1/2″ of head room and tightening them a normal amount (no crazy over-tightening!). The carbon dioxide naturally released by fermentation will create a protective layer in this space. You absolutely do not need to — nor should you! — open the jars. There will be seepage so put your jars on a tray and clean it as needed so mold doesn’t form. You do not want to disturb this protective layer by opening the jars as it introduces yeasts, molds, etc. (whatever is in the air). This method has been working perfectly for us for years of fermenting and we never have scum or mold form on anything (after years of fermenting with multiple types of jars and methods where it was always hit or miss). We let everything ferment minimum 4 weeks for probiotic benefits; my exception is zucchini which is so soft it can’t really go past 2 days. Happy to see this bok choy recipe — I was curious whether I could use my extra bok choy for fermenting and now I know I can! Will be combining it with garlic scapes. Thanks!

  4. I make it myself to avoid MSG in the store bought kimchi.


  1. 2017 Week 1. says:

    […] to the heat. Lots of folks stir fry it or add it to soups. You can also make a quick ferment or kimchi out of it. I’ve also simmered it in coconut milk (ala creamed spinach, but vegan and so much better!) […]

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