• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Bok Choy Kimchi

September 26, 2014 by thefitchen 5 Comments

Share

Pin9
Tweet
Share
Email
Print

Treat your guy and your immune system with this healthy and tasty bok choy kimchi.

Bok Choy Kimchi

Kimchi: whether you scrunch up your nose in distaste or greedily pile it atop of every meal as you would a condiment, there's no arguing with its health benefits. It is a staple of the Korean diet and has been for thousands of years. The fermented mixture improves metabolism, is low in calories, and is full of immune and digestive system boosting probiotics. In a nutshell, it's a superfood.

Bok Choy Kimchi on Stick

I have a very weak sense of smell – a fact that I really detest about myself. Other people, when asked what they would change about themselves, might choose a smaller waist size or a bigger boobs or straight hair instead of curly. Me? I just wish I had a more functional sense of smell.

I don't think I've ever mentioned it here before, so now you all know my secret – I'm noseblind, or scentdeaf, whatever you want to call it. I can smell very few things and what I can smell, I have difficulty knowing what it is. As I'm sure you can imagine, this can be both a blessing and a curse at times.

One thing that I can smell? THIS KIMCHI. As soon as we opened the jar and I heard the fizz of fermentation, I caught a whiff of the stuff. Whoa. This is some powerful stuff. Clark was shocked that I could smell it, but honestly, there's no way you couldn't. It has its own distinct aroma that is like no other food.

Before fermenting, the ingredients make a vibrant, colorful mixture:

Bok Choy Kimchi Salad in Bowl

And after fermentation, the kimchi is a pungent, spicy jar of probiotic boosting goodness:

Bok Choy Kimchi in Jar

If you've never tried kimchi, I can't recommend it enough. Fermented foods are among the most beneficial things you can put into your body because of their probiotic content. Sauerkraut, kombucha, yogurt, etc. You can't have a healthy body without a healthy gut, if ya feel me. ;)

I recommend easing into fermented foods like kimchi, maybe trying it on a sandwich, over eggs, or just a small bowl when you first try it.

Embrace the smell, embrace the taste, and embrace this bok choy kimchi for what it's doing for you.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bok Choy Kimchi


★★★★

4 from 1 reviews

  • Author: Jordan Cord
  • Total Time: 34 hours
Print Recipe
Pin Recipe

Description

Treat your gut and immune system with a healthy dose of beneficial kimchi. This fermented mixture has been a staple in the Korean diet for centuries.


Ingredients

Scale

For kimchi:

  • 1 ½ lbs baby bok choy [quartered]
  • 4 medium carrots [finely chopped]
  • ½ cucumber [thinly sliced]
  • ½ small red cabbage [thinly sliced]
  • 3 Tablespoons sea salt
  • Spring water

For paste:

  • 1 yellow onion [finely chopped]
  • ¾ large apple [finely chopped. Fuji is a good choice thanks to its crisp sweetness.]
  • 3 Tablespoons red pepper powder
  • 3 cloves minced garlic
  • warm water

Instructions

  1. Prepare all ingredients as described above.
  2. In a very large bowl, combine bok choy, carrots, cucumber, cabbage, onion, apple, salt, and enough spring water to cover. Spring water is important – avoid tap water if at all possible. You don't want fluoride in your kimchi.
  3. For the bowl of kimchi ingredients, find a plate or something flat that you can use to compress the mixture. Place something heavy and waterproof on top of the flat surface to weigh down the ingredients and keep them submerged in the salt bath. This allows the ingredients to be cured completely before beginning the fermenting stage.
  4. Allow this mixture to sit for 8-12 hours at room temperature.
  5. In the meantime, you can create the kimchi paste.
  6. Combine the red pepper powder and just enough warm water to create a paste.
  7. In a food processor, blend apple, red pepper powder, garlic, and onion into a puree. Add the red pepper paste to the food processor and blend until well combined.
  8. Once the vegetables have cured for 8-12 hours, drain the salt water into a bowl or jar and set aside.
  9. Add the paste mixture that you created and mix into the vegetables until well combined.
  10. Transfer the kimchi into glass jars and pour in enough of the excess water to cover the mixture in each jar. Seal tightly.
  11. Store at room temperature for 24-48 hours, then refrigerate. The kimchi should stay good for 3-4 weeks in the refrigerator.
  • Prep Time: 10 hours
  • Cook Time: 24 hours
  • Category: Side Dish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Magical Breakfast Cream
Savory Smashed Sweet Potatoes with Lemon Garlic Aioli »

Reader Interactions

Comments

  1. Stacey

    February 01, 2015 at 12:18 am

    I just put this together and am looking forward to the fermenting stage to be over. Thanks for the recipe.

    ★★★★

    Reply
    • thefitchen

      February 01, 2015 at 10:38 pm

      Stacey –

      Happy fermenting! Hope you enjoy. :)

      Reply
  2. Joyce

    September 28, 2014 at 4:40 pm

    Forgot to ask, how long will they keep refrigerated and what do you do with the drained veggie water? Thanks Joyce

    Reply
    • thefitchen

      September 29, 2014 at 1:36 pm

      The kimchi will keep refrigerated for 3-4 weeks. With the excess water, pour it into the jars of kimchi, just enough to cover the mixture. The rest can be tossed out. Sorry about that mistake!

      Reply
  3. Joyce

    September 28, 2014 at 4:35 pm

    Hi, This looks like a great recipe but what do you do with the reserved water that's drained from the veggies? Thanks Joyce

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021