Go Back
+ servings

Lacto-Fermented Bok Choy Kimchi

Prep Time: 30 minutes
Fermenting Time: 3 days
Total Time: 3 days 30 minutes
Servings: 5
Calories: 67kcal

Ingredients

  • 1 large head mature bok choy or 3 heads baby bok choy washed
  • 6 ounces daikon radish peeled
  • 4 scallions
  • 2 large garlic cloves
  • 1- inch piece of ginger peeled
  • 1/4 to 1/3 cup Korean red chili flakes or ancho chili powder to taste
  • 1-1/2 TBS sea salt

Instructions

  • Wash a wide-mouth quart glass mason jar with hot soapy water and set aside.
  • Trim off the root ends of the bok choy and roughly chop the leaves. Slice the daikon radish into matchsticks approximately 1-1/2 inches long. Cut the green and white portions of the scallions into small slices.
  • Place the vegetables in a clean bowl. Sprinkle the salt all over the vegetables and mix thoroughly. Using your hands, crush and squeeze everything with your hands for at least 2 minutes to release water from the vegetables.
  • In a food processor, blend the garlic, ginger, and chili flakes. If needed, add a little bit of water to create a paste.
  • Add the chili paste to the bowl of vegetables and mix to thoroughly coat everything. Set the veggies aside to rest for 30 minutes.
  • Fill the jar with the bok choy mixture and any liquid in the bowl, pressing it all down firmly with a wooden spoon or similar blunt kitchen tool. Do this until the water level starts to rise above the vegetables. The jar should be almost full.
  • 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 water level rises too much, drain some off. If the vegetables rise above the level of the water, press them back down under the water. If needed, you can add a tiny bit of pure filtered or spring water to keep everything just submerged.
  • Begin tasting a small amount of the kimchi at day 3 to see if it has fermented. It should taste a little sour and spicy. Once the kimchi tastes right to you, seal the jars and store them in your refrigerator for up to 6 weeks, as it continues to ferment.

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1010mg | Potassium: 769mg | Fiber: 7g | Sugar: 4g | Vitamin A: 11109IU | Vitamin C: 85mg | Calcium: 234mg | Iron: 4mg