Ingredients16 d 20 m servings 40 cals
- Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain.
- Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well.
- Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar.
- Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks.
- Cook's Notes:
- Some people only use the thick white portion of the bok choy. I am a cheapo and use it all. I hate to waste any of it.
- Sea salt can be substituted for the pickling salt. If this ends up too salty for you, just adjust the level of salt on your next batch.
- Cayenne pepper or half cayenne pepper and half red pepper flakes can be substituted for the Korean chile powder. Wear some gloves if your skin is sensitive to red pepper or spices.
- Jalapeno peppers can be substituted for the serrano pepper.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of sodium for the salt. The actual amount of the salt consumed will vary.
Per Serving: 40 calories; 0.8 g fat; 7.8 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 5757 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is excellent! I halved the recipe and purposely left out the carrots due to personal preference but other than that stuck as close as I could to the recipe. They didn't have serrano peppers...
I was very excited to base my recipe off of Bill's. I gave a few tweaks because I wanted more from the kimchi. A few changes, added swiss chard, radicchio, peppers, shiitake mushrooms, in the ...