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Thanks to my mom who loves to buy food in bulk, when there’s a sale, I wasn’t surprised when 4 pounds of bok choy was left in my garage one morning. In the back of my head, I was like, what in the world am I going to do with this much bok choy?? I knew what I had to do. Make kimchi!!
This Bok Choy Kimchi is going to totally surprise you with it’s deep flavor and a different type of crunch and texture from the norm!! Seriously, you are going to fall in love with this new kimchi! I know I did!! It is so refreshing, tasty, plus so good for your body!! Give it a go and you will know what I am talking about!!
when making this kimchi, anything i need to watch out for?
The brining time is very critical for success of this kimchi. If you leave it longer, the outcome will not be the same!! Trust me, I have tired 3 times!! So please set your timer on!! Also, the bok choy will let out more water as it ferments, which is normal and nothing to worry about. Using a roomy container is recommended to avoid spillage.
how did the bok choy taste different from napa cabbage?
So Bok choy has three type of texture in one, which is quite unique as a kimchi. The white root part tastes like soft sweet radish, then the stem part tastes similar to napa cabbage but less sweet, and lastly the green leafy part tastes similar to the scallion kimchi/Pa Kimchi. The green leaves have more of a chew I want to say. Nevertheless, this bok choy kimchi is definitely refreshing overall and would make a great kimchi for any season!
how did i get into kimchi making?
Growing up in the States, we were not allowed to buy premade kimchi from the stores. So the ones I ever tasted came from restaurants or various party events. Of course, none of them ever tasted the same!! I also noticed that kimchi recipe were like a family’s pride and joy. So finding a homemade tasty kimchi recipe was not easy. It saddens me a bit that I never got to learn from my grandmother and that my mom’s kimchi was always hit or miss. Despite all this, I decided to start my own kimchi journey…and yes I even gave up at one point. But about 2 years ago, I decided to go back to experimenting. And since then, thankfully, it has been quite fun and rewarding, because my kimchi actually started to taste really good! (in my opinion) So if you have zero knowledge of making kimchi right now, it’s ok, you can do it too!!
Kimchi is little tricky in my opinion because you don’t really know what it will taste like until after the fermentation. It could be just me since I have a very picky palate. Nevertheless, after my third attempt of making this Bok Choy Kimchi, I am finally ready to share the recipe to the world!! It is absolutely delicious and so addicting good!!!
when can i consume this kimchi?
On a warm summer day, you can consume this on the same day you make it, say like 5-6 hours later. The warmer temperature will allow the fermentation to take place faster. But of course, it is best to consume after 24 hours when all the flavors are infused into the bok choy. For storing, the best way is to store kimchi in an airtight sealed container for 24 hours at room temperature. Then open the lid once and close back tight again and store in the fridge. Consume within 2-3weeks. After 3 weeks, this kimchi will become very sour and bit on the bitter side.
what kind of salt shouls i use for brining?
Please please, go and purchase the coarse sea salt from the Korean Market!! You really need this to brine all the different types of kimchi. They have a different sweet/saltiness that regular salt does not provide. I want to say they tend to leave a nice clean touch to the veggies at the end? If you don’t use a sea salt, the result may vary and sometimes tend to leave a bitter taste to the vegetables. Again, these are my personal opinions.
can i adjust the spicyness? or sweetness?
Yes, you can easily modify the spiciness by adding or reducing the gochugaru amount. You can also substitute corn syrup with honey or agave syrup. Again, the flavor may vary a bit from substitution.
should i cut the bok choy into bite size?
I highly recommend leaving the bok choy in long lengths. One, for appearance and second, to keep all the flavors evenly. Once they are cut into pieces, it won’t have the same effect. They can be cut right before they are served.
you might also like:
- Vegan Kimchi with Napa Cabbage
- Radish and Fruit Water Kimchi
- Korean Corn Syrup
- Korean Anchovy Extract/Sauce
- Korean Coarse Sea Salt
- Korean Fine Sea Salt
- Korean Maesil/Plum Syrup
- Korean Gochugaru
5 from 1 vote
You are going to fall in love with this new Bok Choy Kimchi that's so surprisingly good!! Satisfy your taste buds with it's refreshing flavor, enhanced by it's crunchy and chewy texture that stands out from the norm!!
Course: Appetizer, banchan, Side Dish
Author: Seasoned by Jin
- 2 lbs bok choy
- 3 Tbsp Brining Water Reserved
- 1 stalks Scallions, chopped
- 1 Small Onion, julienned
- 6 cups water
- ½ cup coarse sea salt
- 4 Tbsp Gochugaru/Red Hot Chili Pepper Flakes Coarse
- 2 Tbsp Minced Garlic fresh
- 1 tsp Minced Ginger
- 2 Tbsp Maesil/Plum Syrup
- 1½ Tbsp Anchovy Extract
- 3 Tbsp Corn Syrup or Sweet Rice Syrup or Oligodang
- 2 tsp Sea Salt fine
- 1 tsp Sugar
Slice the bruised ends of bok choy as needed while keeping the root ends attached to the stem. Cut bok choy half lengthwise, they another half length wise. Each bok choy bundle should yield 4 parts. Repeat this step to all bok choy and wash well in a large bowl. Let it sit on a strainer and set aside.
Into a large mixing bowl, add 6 cups of water and coarse sea salt. Stir until salt is dissolved.
Emerge bok choy into the bowl and give it a good swoosh, making sure salt water gets into each leaves. Leave in the bowl for 35min to brine.
Make kimchi seasoning. Combine all kimchi seasoning ingredients and mix well. Set aside.(Video) Bok Choy Kimchi (Bak Choy)
Slice onion and chop scallions and set aside.
When time is up, reserve 3T of Brine water and discard the rest. Rinse bok choy in a bowl of cold water in swoosh motion. Then squeeze excess water gently (without damaging the leaves) and place them into a big mixing bowl. You don't have to squeeze too hard, bok choy will be damp.
Add to the boy choy, brine water and kimchi seasoning. Use a plastic gloves and mix everything well with hands. Again be gentle not to bruise the leaves. When all seasoning is incorporated, add scallion and onion and give it a gentle mix.
Add kimchi into a container with an air tight lid. Leave in room temperature for 24hours. Ready to consume or store in fridge for later. Before storing in the fridge, let air out once.
You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.
Nabak (Red Water) Kimchi
One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy.
Jongga. Jongga is classic Korean kimchi made with Napa cabbage and customary ingredients. These robust ingredients increase complexity as the kimchi ferments, bursting with flavorful heat but delightfully balanced. They are the number one kimchi brand in Korea.
If you find bok choy to be too bitter, try blanching it before cooking. Bring a pot of water to a boil, then add the halved or cut bok choy. Cook for 30 to 45 seconds or until tender and bright. Cooked bok choy will last 3 to 5 days in an airtight container in the refrigerator.
- Edamame Bok Choy Rice Bowl.
- Use bok choy in salads—just swap out other greens in the salad with tender bok choy leaves, such as in this recipe for Cantaloupe Salad with Radishes and Pumpkin Seeds.
- Use Kimchi—fermented cabbage—in recipes such as Kimchi Veggie Udon Noodle Bowl.
Flavor: Bok choy is a leafy green and tastes like it. It's more bitter than napa cabbage and has a more assertive flavor, though it gets milder as it cooks. 3. Nutrition: Bok choy is significantly higher in dietary fiber, vitamin C, and vitamin A than napa cabbage.
- Photo: Mother In Law's. Mother In Law's Kimchi — $9.00. ...
- Photo: Lucky Foods. Lucky Foods Kimchi — $35.00. ...
- Photo: Wildbrine. Wildbrine Kimchi — $7.00. ...
- Photo: Mama Kim's. Mama Kim's Kimchi (2 32 oz. ...
- Photo: Cleveland Kitchen. Cleveland Kitchen (4-pack) — $37.00.
For an authentic, flavorful, probiotic-rich kimchi, try Mother in Law's Kimchi. Mother in Law's Kimchi is made using traditional methods, which allow for deeper flavors and more balanced fermentation.
Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.
The Criteria. Kimchi should have a nice punch of sourness with a memorable burn on your tongue. At the same time, kimchi shouldn't be so foregone in its fermentation that it tastes like mush. It shouldn't feel too soft; it needs to have some crunch.
Using the same recipe as Napa Cabbage Kimchi, the only difference being that instead of cabbage, this version uses diced radish. If you like your kimchi with a little more crunch, then you'll definitely be a fan of Kkakdugi, or Radish Kimchi.
Kimchi's flavor is complex and varies widely depending on the recipe. The main flavor notes you'll find in kimchi include sour, spicy, and umami. The flavor will also vary depending on the vegetables you choose, the length of fermentation, and the amount of salt or sugar used.
It should be salty, pleasantly sour and a bit crunchy with its flavours melding together harmoniously.
Make a quick batch of kimchi with baby bok choy, fresh chilies, and sweet apple.This quick bok choy kimchi takes 30 minutes of brine time and only 15 minutes to assemble.. This bok choy kimchi is one of the beloved kimchi recipes that is so easy and straightforward.. Bok Choy , also spelled as pak choi, bok choi, or pak choy, is a variety of white Chinese cabbage (but not to be confused with napa cabbage).. Bok choy is a very tender cabbage, which means it’s perfect to make kimchi with.. baby bok choy – other types of bok choy coarse sea salt fresh red chilies (fingerlong chilies) sweet apple onion garlic ginger Korean anchovy sauce (fish sauce) sea kelp stock (optional). Add fresh chili – In order to make your kimchi more refreshing, I recommend adding fresh red chilies such as fingerlong chilies.. Geotjeori: Bok choy kimchi is not ideal kimchi for a long fermentation like the authentic cabbage kimchi .. Store your bok choy kimchi in an airtight container.. Otherwise keep your bok choy kimchi in the refrigerator at all times.. If you try this quick bok choy kimchi recipe, please take a moment to leave a rating and comment below.. Store your bok choy kimchi in an airtight container.. Otherwise keep your bok choy kimchi in the refrigerator at all times.
My body, like many others, is at her best when she is directly connected with the earth and her bountiful sustenance.. The winter can feel long and hard and the connective tissue that builds strength and endurance under a warm sun fades towards the last days until Spring.. It is NOW that I find it of the utmost importance to keep an internal equilibrium with plenty of gut and hormone balancing foods.. Food as Medicine is a way of life.. I have been eating everything from fermented dairy in the form of Kefir and homemade yogurt, simple fermented veggies, kraut, kvass, kombucha, and my new favorite kimchi.. The beauty of fermentation in todays cultural and societal landscape is that it is simple, fast and lasts forever.. You can ferment just about any vegetable and get so creative and allow your intuition to guide you every time, yielding delicious jars of fun, burping, bubbling fun.. Play with your food.. ~ I use a food processor to puree my garlic, ginger and hot peppers and then add the rest of the ingredients and mix until smooth.. Likely the language of the earth and the elements, and the soil and her inhabitants speaks directly to the flesh of own own being and were we to only heed the cravings from our guts would we find more joy in the graceful folly of a life lived through the seasons and her cycles.
tagged: bok choy kimchi, kimchi, Korean cooking, korean food, Lilly888, maangchi kimchi recipe.. In mixing bowl, add cucumbers, bok choy and seasoning mixture that has sit for about 20 minutes to taste.. Wash Bok Choy and use a salad spinner to ensure all water is out of the Bok Choy Mix together red pepper flakes, sesame seeds, salt, sesame oil, fish sauce, garlic, and sugar into a paste Add the thinly sliced onion and green onion to the Bok Choy. Kimchi.. Bok Choy Kimchi Ingredients 1 lb baby bok choy, washed thoroughly, trimmed and halved 2 tbsp Curing Mix (see recipe above) 1 cup Kimchi Marinade (see recipe above) Instructions.. Kimchi Recipe With Bok Choy And Napa Cabbage.
Baby bok choy is smaller and lighter green in color than mature bok choy, with white stems and dark green leaves.. There are many different varieties of Chinese cabbage of the Brassica Rapa (Brassica campestris) family, with the most common name being Brassica Chinensis, such as bok choy.. Pests and illnesses that are common in the United States Various pathogens and pests thrive in the bok choy plant.. A single harvest of whole bok choy plants is often done by cutting the plants just above the soil line when they are between 8 and 10 weeks old and have grown to around 2 feet in height.. The ‘cut and come back again’ technique of harvesting bok choy leaves allows for several harvests from the same plant.. Shanghai Bok Choy, which features emerald green stems, is one of the most prevalent types of bok choy.. Tatsoi (Rosette Bok Choy), a similarly related vegetable, may often be substituted for Bok Choy.. Although the word “Chinese cabbage” refers to Brassica Rapa, the head-forming Chinese napa cabbage is often referred to as bok choy because of nomenclature errors and translations.. Bright green leaves and pale green stems characterize Shanghai bok choy.. Bok choy may vary in size depending on the cultivar, but the most important factor is harvest time; little bok choy is young, while bigger bok choy is older.. It is possible to refer to these little bok choy as “baby bok choy,” and they may indeed be used in the same way.
Fermentation increases the available lactobacillus in certain foods.. In Korea and other Asian cultures, kimchi is a dietary staple.. Start with this very simple lacto-fermented bok choy kimchi.. This lacto-fermented bok choy is a great recipe to start with because it has very few and affordable ingredients, is a small batch project that doesn’t have a lot of prep time, and has the added component of chili pepper flakes that also help to keep harmful bacteria at bay.. The red chili flakes in this recipe give the bok choy a vibrant red hue.. Place the vegetables in a clean bowl.. If needed, add a little bit of water to create a paste.. Do this until the water level starts to rise above the vegetables.. Place the lid on and leave the jar at room temperature for 3-7 days.. Make sure you open the lid every day to release the carbon dioxide that naturally develops during the fermentation process.. If the vegetables rise above the level of the water, press them back down under the water.. Begin tasting a small amount of the kimchi at day 3 to see if it has fermented.. I like the bok choy in this recipe because it is mild in flavor and has some sturdy leaves that retain their texture.. This has a bit of a spicy flavor, similar to a salad radish.. You must use really fresh produce in this fermented bok choy recipe.
The best dishes to serve with bulgogi are fresh kimchi, grilled bok choy, kimchi fried rice, braised baby potatoes, and yachaejeon.. The combination of kimchi juice and gochujang (spicy pepper paste) gives the humble fried rice a spicy flavor boost that any spice lover will enjoy.. The radish is cut and seasoned with classic Korean spices to make it a delicious side dish.. Fresh kimchi Grilled bok choy Kimchi fried rice Fish cake stir fry Braised baby potatoes Yachaejeon Japchae Oi naengguk Scallion salad Seasoned danmuji Baked potatoes Stuffed peppers. Side dishes include: fresh kimchi, grilled bok choy, kimchi fried rice, fish cake stir fry, braised baby potatoes, yachaejeon, japchae, oi naengguk, scallion salad, seasoned danmuji, baked potatoes, and korean stuffed peppers.
So, what’s the difference between bok choy vs cabbage, and are they interchangeable in recipes?. There are many types of leafy green veggies, from Swiss chard and pak choi to white cabbage, Shanghai bok choy, and Chinese mustard greens, and some have dark green leaves while others are light green with white stalks.. Is Napa cabbage the same as bok choy?. However, it is just as easy to grow one plant as the other.. These two vegetables look similar, but is Napa cabbage the same as bok choy?. While it’s good to know how bok choy and cabbage differ in appearance and texture, understanding their flavors is equally important.. Bok choy has a strong taste, it takes longer to cook than Napa cabbage, and it is popular for making kimchi, a traditional Korean food.. Stir fry is one of the most popular dishes for preparing bok choy or cabbage, and there are many different types with varying ingredients.. Bok Choy and Napa Cabbage with Bacon. Add the bok choy, cabbage, and ginger to the leftover bacon grease and cook for two to three minutes.