Updated: May 20, 2021
For the past two years or so, I've gotten into learning about pickling and fermenting. Just like with creating soups, pickling and fermenting surprisingly have so much potential to bring out almost any kind of flavor. I've been having fun trying out different herbs and spices as well as vinegars to see what results I can get. This recipe came out of my curiosity if it was possible to pickle bok choy and if anyone had tried doing it. Since kimchi bok choy is a thing I thought, why not pickling? I was surprised to find out that there weren't any pickled bok choy recipes on the internet when I tried researching recipes for reference. The basics of pickling are pretty easy and once you know the basics, you're free to try any number of vinegar and spice combinations. The basics of pickling are: sugar, salt, vinegar, and water. This bok choy is hot yet refreshing and tastes good cooked.
If you're interested in trying different kinds of pickled vegetables I invite you to check out my other pickled recipes.
-5-6 chopped bok choy stalks with leaves included
-1/2 cup water
-1/2 cup white vinegar
-2-4 chopped and de-seeded jalapenos
-1/4 tsp. ground ginger
-2 tbs. minced garlic
-1 tbs. sugar
-2 tbs. soy sauce
-1/4 cup chopped yellow onion
-4 tbs. lime juice
-food safe gloves
-food processor (I use my Ninja)
Thoroughly wash any dirt off of the bok choy. Using a food processor, combine all seasoning ingredients and blend until it turns into a paste.
In a bowl, mix bok choy with the paste and stuff into the mason jar(s). Refrigerate at least overnight before serving. The bok choy lasts about two weeks.
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