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Bok Choy Kimchi

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Bok Choy Kimchi is a tangy twist on traditional kimchi, made with crunchy baby bok choy, aromatic garlic, ginger, and gochugaru. This easy-to-make, flavorful kimchi offers a perfect balance of spice, sweetness, and tang, making it a great addition to any meal.

Ingredients

1 lb baby bok choy

1 oz red onion (quarter of 1 small, optional)

2 bulbs spring onions

For the sauce:

0.4 oz garlic cloves (2 large, grated)

0.1 oz ginger (a tiny small knob, grated)

1.5 tbsp coconut aminos

1 tsp coarse sea salt

0.5 tbsp fish sauce

1.5 tbsp gochugaru (Korean red pepper flakes)

1 tbsp maple syrup

2 tsp apple cider vinegar

For the garnish:

Toasted rice sesame seeds

Toasted sesame oil (to taste)

Instructions

  1. Prepare the Bok Choy: Wash the baby bok choy thoroughly and trim off the tough ends of the stems. If the bok choy is large, you can cut it into smaller, bite-sized pieces.
  2. Make the Sauce: In a small bowl, combine the grated garlic, grated ginger, coconut aminos, coarse sea salt, fish sauce, gochugaru, maple syrup, and apple cider vinegar. Stir the mixture until well combined and the salt dissolves. The sauce should be thick and aromatic.
  3. Mix the Bok Choy: In a large bowl, add the chopped bok choy, red onion (if using), and spring onions. Pour the kimchi sauce over the vegetables and toss everything together, making sure the bok choy is well coated with the sauce. You may want to use gloves to avoid staining your hands with the gochugaru.
  4. Massage the Vegetables: Gently massage the sauce into the bok choy for a couple of minutes to help the flavors soak in and to slightly wilt the bok choy.
  5. Ferment: Transfer the bok choy mixture into a clean jar or airtight container. Press the mixture down to remove air pockets and ensure the bok choy is submerged in the sauce. Leave some room at the top for expansion during fermentation.
  6. Let it Ferment: Leave the jar at room temperature for about 1-2 days to ferment. After the initial fermentation, refrigerate the kimchi. It will continue to develop flavor as it sits, becoming more tangy over time.
  7. Serve: When ready to serve, garnish the kimchi with toasted rice sesame seeds and a drizzle of toasted sesame oil for added flavor.

Notes

For a vegan version, omit the fish sauce and increase the coconut aminos for more umami.

Adjust the spice level by adding more gochugaru or fresh chili peppers for extra heat.

This kimchi can be made with other vegetables like carrots, daikon radish, or napa cabbage.

Adjust the sweetness to your liking by adding more or less maple syrup.

Nutrition

Find it online: https://justsosavory.com/bok-choy-kimchi/