Pickled bok choy? Yes, you read that right! This simple fermented delight takes the humble bok choy from ordinary to extraordinary, adding a tangy, crunchy burst of flavor to any meal. Whether you’re new to fermentation or a seasoned pro, this recipe is easy to follow and sure to impress.
Why You’ll Love Pickled Bok Choy
Beyond its unique flavor, pickled bok choy is incredibly versatile. Use it to brighten up sandwiches and salads, add a tangy kick to tacos, or serve it alongside grilled meats and fish. Plus, it’s packed with probiotics, making it a gut-healthy addition to your diet.
“Fermentation is like magic,” says renowned chef and food writer, Alice Waters, “transforming simple ingredients into something truly special.” And with pickled bok choy, you can experience that magic right in your own kitchen!
Gathering Your Ingredients
Here’s what you’ll need to make a jar of tangy, crunchy pickled bok choy:
- 1 pound bok choy, about 2 medium heads
- 1 cup water
- 1/4 cup white vinegar, distilled or rice vinegar
- 2 tablespoons salt, non-iodized
- 2 tablespoons sugar, granulated or honey (optional)
- Optional flavor enhancers: 1 inch ginger, thinly sliced, 2 cloves garlic, smashed, 1 teaspoon red pepper flakes
Tools of the Trade
- 1-quart jar
- Small saucepan
- Mixing bowl
- Sharp knife
- Cutting board
Pickled Bok Choy Ingredients
Step-by-Step Pickling Process
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Prep the Bok Choy: Rinse the bok choy thoroughly and shake off excess water. Cut the bok choy into 1-inch pieces, separating the stalks from the leaves.
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Create the Brine: Combine the water, vinegar, salt, and sugar (if using) in a small saucepan. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and allow to cool slightly.
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Pack the Jar: Tightly pack the bok choy pieces and any desired flavor enhancers (ginger, garlic, red pepper flakes) into the sterilized jar, leaving about an inch of headspace.
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Pour the Brine: Carefully pour the cooled brine over the bok choy, ensuring it’s completely submerged. Leave at least an inch of headspace at the top of the jar.
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Ferment and Enjoy: Seal the jar tightly and let it ferment at room temperature for 3-5 days, depending on your desired level of tanginess. Taste test after 3 days and continue fermenting until it reaches your preferred taste. Once ready, store the pickled bok choy in the refrigerator for up to 2 months.
Tips for Pickling Perfection
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Salt Matters: Use non-iodized salt for the best flavor and crispness. Iodized salt can make the brine cloudy and affect the taste.
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Experiment with Flavors: Don’t be afraid to experiment with different flavor combinations! Add a pinch of red pepper flakes for a touch of heat, or incorporate fresh herbs like dill or cilantro for a more complex flavor profile.
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Burping Not Required: Unlike other fermented vegetables, pickled bok choy doesn’t require “burping” to release gas.
Serving Up Your Pickled Masterpiece
Pickled Bok Choy Serving Suggestion
Pickled bok choy adds a tangy, crunchy element to a wide range of dishes. Here are a few ideas to get you started:
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Asian-inspired Salads: Combine pickled bok choy with shredded cabbage, carrots, edamame, and your favorite Asian-inspired dressing.
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Spicy Noodle Bowls: Add pickled bok choy to your favorite ramen or noodle soup recipe for an extra layer of flavor and texture.
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Grilled Cheese with a Twist: Take your grilled cheese to the next level by adding a layer of pickled bok choy and sharp cheddar cheese.
Embrace the Art of Pickling
Pickling bok choy is a simple and rewarding way to enjoy this versatile vegetable in a whole new light. With a little patience and these easy-to-follow instructions, you’ll be well on your way to creating a batch of tangy, crunchy pickled bok choy that will tantalize your taste buds. So why not give it a try? Your taste buds will thank you!
