Description
A refreshing and zesty baby bok choy kimchi that brings vibrant flavors and a satisfying crunch to your table.
Ingredients
Scale
- 2 lb baby bok choy
- 3 tbsp sea salt
- 1 small onion, cut into chunks
- 1 apple, cored and cut into chunks
- 6 garlic cloves
- 1 inch fresh ginger
- 2 tbsp fish sauce (or coconut aminos or soy sauce, for vegan)
- 2 tbsp rice wine vinegar
- 1/4 cup water
- 1/4 cup gochugaru (Korean chili flakes)
- Optional: sesame seeds (for garnish)
Instructions
- Slice the bok choy lengthwise into quarters and toss with sea salt to coat evenly. Allow this mixture to sit for 30-40 minutes.
- Combine the onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender. Blend until creamy and smooth.
- Add the gochugaru to the mixture and stir to combine.
- Rinse the bok choy thoroughly to remove the salt and any dirt. Drain well and transfer to a large bowl.
- Pour the kimchi sauce over the bok choy leaves and gently toss with gloved hands.
- Taste and adjust seasoning to your liking.
- Serve sprinkled with sesame seeds, if using. Store leftovers in glass jars or an airtight container in the fridge for up to 3 weeks.
Notes
Let the kimchi ferment for a day for deeper flavors. Use glass jars for storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 2g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg