Bok Choy Kimchi
Bok Choy does not keep that long. If you don’t eat it rather quickly it gets limp and unappetizing. We decided rather than try to cook it all we would preserve it. (We were also able to incorporate our leeks and a jar of pickled hot peppers from last year.) Based on a recipe from Doris and Jilly Cook we tried making Bok Choy Kimchi. This is how we did it.
What you’re gonna need
- 1 ½ to 2 pounds of Bok Choy chopped into 2 inch pieces
- 2-3 leeks chopped the same
- 1-2 tablespoons fresh ginger chopped
- 1-2 cloves of garlic chopped
- 2-3 tablespoons of paprika
- Hot peppers to taste
- 6 cups of water
- 4 ½ tablespoons of kosher or pickling salt
What you’re gonna do
- Dissolve your salt in water
- Put the vegetables in a bowl and cover with brine
- Weight them down so they stay submerged
- Let sit at room temperature for 12-24 hours
- Drain the vegetables, reserving the brine
- Mix all the remaining ingredients and put them in a large jar or a crock
- Put the lid on and put in cool dark place
- Taste test it after 3-4 days — we had it in our basement for a week — and see if it is to your liking
- When it’s “done” store in the refrigerator where it will keep for months.