Have you craved some kimchi before but couldn’t track down any fresh Chinese cabbage in your supermarket? No worries! Napa cabbage is the most common base ingredient in most kimchi recipes. But can substitute it for a variety of different green leafy vegetables. Another unique Asian vegetable is bok choy. Bok choy has a milder taste and higher water content than the rather rigid napa cabbage. We will show you how to make delicious bok choy cabbage using ordinary ingredients you may already have at home! Of course, we encourage you to experiment by simply replacing napa cabbage with bok choy in your favorite kimchi recipe!
Mild Bok Choy Kimchi
- Mason Jar
- Basic kitchen tools
- 350 g Bok Choy
- 1 Carrot
- Half an apple or half a tsp of sugar
- 3 small spring onions
- 1 tsp soy sauce or miso
- 2 garlic cloves
- 0.5 tsp finely diced ginger or galangal, if you can score it!
- 1 tsp salt
- 4 tsp Gochugaru (red pepper flakes)
- Remove the green leaves from your bok choy (we only want the thick, crunchy stalks), but save them for later! Then cut the stalks into 2-inch pieces. Then dry off the bok choy using a kitchen towel.
- Now spread the bok choy on a cutting board or plate and sprinkle it with salt on both sides. Let it rest for around 25 minutes. During this time, the salt will draw out water from the bok choy.
- In the meantime, you can start blending up ingredients for your kimchi paste. Grate the carrot and apple finely. Place them in a mortar together with the garlic cloves and the ginger and crush everything up. Then add your red chili flakes, sugar, and soy sauce into the mixture.
- Now slice up the green bok choy leaves from earlier and the spring onions. Add the onions, the white salted stalks, as well as the green leaves into your kimchi paste mixture.
- Make sure to spread the paste evenly. Ideally, every piece of bok choy should be covered in your red kimchi paste.
- Place the mixture in a mason jar and push it towards the bottom of the jar using a wooden spatula. Leave around 2 inches of space between your lid and your soon-to-be bok choy kimchi.
- Place the jar in a dark place at room temperature (for instance inside your closet, or kitchen cabinet)
- After 24 hours you can give your bok choy kimchi a first taste test. If you enjoy the current sourness of the kimchi, place the jar in the fridge. If you prefer a more pungent smell and distinct probiotic taste, leave it at room temperature and check again the following day.