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Bok Choy Kimchi

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Prep Time 6 hours
Fermentation Time 14 days
Course condiment, Fermented vegetable
Cuisine Korean
Makes 1 quart/ liter

Ingredients

  • 1 lb. 500g bok choy, or baby bok choy
  • 2 quarts /liters filtered water
  • 6 Tablespoons (90 ml) fine sea salt
  • 4 oz by volume/120ml "make ahead" kimchi paste OR Remaining Paste Ingredients

Paste Ingredients

  • 2 scallions green onions
  • 15 g garlic peeled
  • 10 g ginger
  • 2 Tbsp. (30 ml or 15 g) red pepper powder, coarse or medium aka gochugaru
  • 2 tsp. (10 ml) soy sauce or tamari (gluten free soy sauce)

Optional

  • 1 tsp. (5 ml) fish sauce

Instructions
 

Mix Brine & Soak Veg

  • Dissolve 6 tablespoons sea salt into 2 quarts/liters of water.
  • Rinse dirt off bok choy.
  • Slice in half lengthwise, preserving the stem so the leaves stay together. If using full size bok choy, cut into pieces 4 to 5 inches long.
  • Place bok choy into a container large enough to hold brine. Add a weight on top. Slowly pour brine until it covers bok choy. Soak in brine for 2 to 6 hours.

Make Paste

  • Peel garlic and clean any dirt off ginger. Chop both roughly.
  • Cut stems off scallions, and slice them (white and green parts) into 1/2 inch (1 cm) pieces.
  • Add ginger, garlic, and scallions to work bowl of a food processor, along with red pepper powder and tamari.
  • Start the food processor, and mix together until a thick paste forms and it "rolls" together when the machine is running. You may need to scrape down the sides of the bowl once or twice. You may adjust with a splash of tamari or soaking brine to get the right texture.

Pack and Ferment

  • Drain bok choy from brine, reserving 1/2 cup (200 ml) of brine.
  • Wearing gloves to protect hands from being burned by hot pepper, coat the bok choy with paste.
  • Pack pieces into a wide-mouth quart-sized or larger glass jar or crock, leaving at least an inch or so from the top rim of the jar.
  • Add remaining paste to jar/crock.
  • There should be enough brine to completely cover the contents when weighed down.
  • Apply small-batch fermentation tools (add weight and secure jar with airlock).
  • If not using fermentation tools, add a weight on top of the veggies which will keep the contents beneath the brine.The goal is to keep veggies submerged under brine during fermentation.
  • Cover container with a swatch of cloth (not cheesecloth), a dish towel or tea towel to keep flies and dust out. Secure with a twist tie, elastic strap or rubber band. If using mason jar, you can secure the cloth with the metal ring.
  • Initially, there may not be enough brine to cover entire contents. The bok choy will continue to soften during the first day. Check after 1 day. Add reserved brine as needed to completely cover the contents.
  • Ferment for 10 to 14 days.
  • Remove weight and lids and transfer to a jar with a tightly closing lid. Store in refrigerator. Enjoy within 1-2 months.
Keyword fermented, vegan