Bok Choy Kimchi Recipe

UPDATE October 2011: I no longer use the Brine method described in this recipe. Instead I prefer the “Rub in by Hand” method, which I outline in the post Kimchi 101.

My bok choy version of the classic kimchi recipe.

Ingredients

  • 1 – 1.5 tablespoons of Redmond Sea Salt
  • 4 cups of spring or filtered water
  • 1 pound bok choy
  • 2-3 carrots (optional, adds sweetness)
  • 1 large onion
  • 4 garlic cloves
  • 2 tablespoons of dried red chili flakes
  • 2-4 tablespoons of fresh chopped ginger

Instructions

  1. Mix salt and spring water until most of the salt is dissolved. (the brine)
  2. Chop the bok choy into large bite size pieces.
  3. Slice carrots too.
  4. Submerge bok choy and carrots into brine for 3-5 hours. Use a plate and weight to weight the veggies down. They must remain under water. It is OK to add carrots later, this step is mostly for the bok choy.
  5. Chop up onion and garlic. Grate ginger.
  6. Drain the brine. Doesn’t need to be perfectly dry. Save a little bit in case you need to top off the jar.
  7. Add the onion, garlic, ginger and chili flakes into the bok choy/carrot bowl. Mix well.
  8. Stuff mix into a glass jar. Pack tight. Get your hand in there and push down. Pack it tight!
  9. Cover with cheese cloth or paper towel.
  10. Once a day for a week, push down on the kimchi. Force the air bubbles up and out.
  11. After 5-7 days, cover and move to refrigerator.

Diet (other): Low calorie, Gluten free

Culinary tradition: Korean

Prep Time: 1 Hour (+ 3-5 hours soaking)

Cooking Time: 1 week (fermentation)

Recipe by MAS

Microformatting by hRecipe.

Inspired by:

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

UPDATE (October 2011): The original recipe called for 4 tablespoons of Sea Salt. Way too much.

Comments

  1. TigerAl says

    Slightly off topic since I saw that you had Redmond Sea Salt in your recipe.
    My new favorite seasoning is truffle salt. Just a little sprinkle (it is really strong, btw) on poached or over-easy eggs makes them absolutely fabulous. You will never put pepper/salt on your eggs again. Enjoy!

  2. says

    @Marisa – I need to update this recipe. I’m going to do another post in January with my updated method. But for now you can cut the salt in half and reduce the fermentation to 5 days.

Trackbacks

  1. [...] have asked that I post an updated kimchi recipe.  I’ve learned a lot since my original Bok Choy kimchi recipe was posted.  One of the things I learned is there are infinite ways to make kimchi.  In this [...]

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