Fermented Bok Choy Recipe
Fermented bok choy is a simple and healthy recipe that involves lacto-fermentation, a process that enhances the vegetable's nutritional value and flavor. It is a vegan, gluten-free, and probiotic-rich dish that can be enjoyed as a side or added to various recipes.
Equipment
- 1 quart glass jar
- 1 Fermentation airlock lid (optional)
- 2 Bowls
- 1 Knife
Ingredients
- 400 grams Baby Bok Choy
- 1 tsp Dried Basil
- 2 slices Lemon
- 20 grams Sea Salt Unrefined
- 400 grams Water Filtered
- 1/4 cup Sliced Green Cabbage Leaves Optional
- 2 cloves Garlic Optional
Instructions
- Wash the bok choy and cut it into quarters.
- Cut the garlic into slices
- In a bowl, mix the bok choy, dried basil, lemon slices, and optional green cabbage leaves and garlic.
- Dissolve the sea salt in filtered water to create a brine.
- Place the bok choy mixture in a clean glass jar. Press the mixture down with your fist. Pour the brine over it, ensuring the vegetables are fully submerged.
- Seal the jar and let it ferment at room temperature for 3-7 days, depending on your preference.
- Once the desired level of fermentation is reached, store the jar in the refrigerator.
Notes
- Ensure all equipment and the jar are clean to prevent contamination.
- Check the bok choy during fermentation to release any built-up gases.
- The flavor will develop further as the bok choy continues to ferment in the refrigerator.
- The fermented recipe can be kept in the fridge for up to 2 months.