How to Make Bok Choy Kimchi

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.

Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Total Time 30 minutes
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.