Lacto-Fermented Bok Choy Kimchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Additional Time
3 d
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Total Time
3 d 30 mins
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Servings
5
-
Calories
67 kcal
-
Course
Others
Lacto-Fermented Bok Choy Kimchi
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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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
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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 Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1010mg
(42%)
Potassium
769mg
(22%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
11109IU
(222%)
Vitamin C
85mg
(94%)
Calcium
234mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1010mg | 42% |
| Potassium | 769mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 11109IU | 222% |
| Vitamin C | 85mg | 94% |
| Calcium | 234mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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