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
Bok choy kimchi simply uses bok choy instead of the more traditional Napa cabbage. This simple recipe shows you how to do it.
Press mixture firmly into jars until the water level starts rising.
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.
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.