You are going to fall in love with this new Bok Choy Kimchi that’s so surprisingly good!! Satisfy your taste buds with its refreshing flavor, enhanced by its crunchy and chewy texture that stands out from the norm!!
Why this recipe works
Seriously, you are going to fall in love with this new kimchi! Great side dish for any season! Give it a go and you will know what I am talking about!!
Any tips when making Bok choy kimchi?
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 to store is recommended to avoid overflowing.
Does bok choy taste different from napa cabbage?
Bok choy has three types of texture in one, which is quite unique as a kimchi. The white part (the thickest part) reminds me of the soft sweet radish. Next the stem part tastes similar to napa cabbage, but less sweet. And lastly the green leafy part reminds me of the scallion kimchi/Pa Kimchi. Nevertheless, this bok choy kimchi is definitely refreshing overall and would make a great kimchi for any season!
How to make Bok choy kimchi
- Slice the bruised ends of bok choy as needed while keeping the root ends attached to the stem. Cut bok choy half lengthwise, then another half lengthwise. Each bok choy head should yield 4 equal 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.
- Slice onion and chop scallions and set aside.
- When brining time is up, reserve only 3Tbsp of Brine water. 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,
- Back into the bowl, add bok choy, brine water and kimchi seasoning. Use plastic gloves and mix everything well with hands. Again, be gentle not to bruise the leaves. Add scallion and onion, give it a gentle mix.
- Transfer kimchi into a container with a tight lid. Leave in room temperature for 24hours. Before storing in the fridge, let air out once then cover tightly again. Consume within 3 weeks.
How did I get into kimchi making?
Unfortunately, I was never taught how to make kimchi. By the time I wanted to learn, my grandmother had already passed. And it’s considered kind of a rude gesture to ask a Korean woman for their kimchi recipe, especially if it’s a tasty one. It must be a pride thing perhaps?
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 good! So, if you have never made kimchi before, its ok! I have been there myself!
Thankfully, after my third attempt of making this Bok Choy Kimchi, I am finally ready to share the recipe with you!! It is absolutely delicious and so addictingly good!!!
Q and A
On a warm summer day, you can consume this on the same day you make it, let’s say around 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 have been 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, let the air out, then close tight again and store in the fridge.
Consume within 2-3weeks. After 3 weeks, this kimchi will become very sour and on the bitter side.
Be sure to purchase the coarse sea salt from the 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.
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.
I highly recommend leaving the bok choy lengths as is. One, for appearance and second, to keep all the flavors evenly distributed. Once they are cut into pieces, it won’t have the same effect. You can always cut it right before serving.
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Recommended ingredients:
- Korean Corn Syrup
- Korean Anchovy Extract/Sauce
- Korean Coarse Sea Salt
- Korean Fine Sea Salt
- Korean Maesil/Plum Syrup
- Korean Gochugaru
The Best Bok Choy Kimchi
Ingredients
- 2 lbs bok choy
- 3 Tbsp Brining Water Reserved
- 1 stalks Scallions, chopped
- 1 Small Onion, julienned
Brining ingredients
- 6 cups water
- ½ cup coarse sea salt
Kimchi Seasoning
- 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
Instructions
- Slice the bruised ends of bok choy as needed while keeping the root ends attached to the stem. Cut bok choy half lengthwise, then another half lengthwise. Each bok choy head should yield 4 equal 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 35mins to brine.
- Make kimchi seasoning. Combine all kimchi seasoning ingredients and mix well. Set aside.
- Slice onion and chop scallions and set aside.
- When brining time is up, reserve only 3Tbsp of Brine water. 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,
- Back into the bowl, add bok choy, brine water and kimchi seasoning. Use plastic gloves and mix everything well with hands. Again, be gentle not to bruise the leaves. Add scallion and onion, give it a gentle mix.
- Transfer kimchi into a container with a tight lid. Leave in room temperature for 24hours. Before storing in the fridge, let air out once then cover tightly again. Consume within 3 weeks.
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