Bok Choy Kimchi
Bok choy kimchi is a Korean fermented side dish made by coating crisp baby bok choy in a pungent paste of ginger, garlic, apple, fish sauce, and Korean chili powder. The fermentation develops complex umami flavors while maintaining the vegetable's tender-crisp texture.
Total
2h 35mServings
1Ingredients
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13 Ingredients
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Instructions
- 1
In a very large bowl, combine the baby bok choy and table salt. Mix thoroughly to coat, and let it sit for 2-3 hours to wilt and draw out moisture.
- 2
While the bok choy is salting, prepare the kimchi paste. Add the quartered onion, chopped ginger, peeled garlic cloves, and chopped apple to a blender.
- 3
Pour the fish sauce and add the salted fermented shrimp into the blender.
- 4
Blend all ingredients until a smooth puree is formed.
- 5
Pour the blended puree into a large mixing bowl. Add the Korean chili powder (gochugaru) and granulated sugar.
- 6
In a small saucepan, whisk together the sweet rice flour and water. Cook over medium heat, stirring constantly, until it thickens into a slurry. Let it cool slightly.
- 7
Pour the cooled rice flour slurry into the chili paste mixture and stir until fully incorporated.
- 8
Add the julienned daikon radish to the paste and mix well.
- 9
Once the bok choy has wilted, rinse it thoroughly under cold water 2-3 times to remove all the excess salt. Drain completely in a colander.
- 10
Add the drained bok choy to a clean, large bowl. Pour the kimchi paste over the bok choy.
- 11
Wearing gloves, thoroughly mix the paste into the bok choy, ensuring every piece is well-coated.
- 12
Pack the finished kimchi tightly into airtight containers, pressing down to remove any air pockets. Let it ferment at room temperature for 1-3 days before transferring to the refrigerator.
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Tips & Notes
Pro tips
- Salt the bok choy evenly in the brining step (1 cup salt per batch) to draw out excess water and ensure proper fermentation without mushiness.
- Make the paste smooth by mincing ginger, garlic, and apple finely or pulsing in a food processor—lumps ferment at different rates and create uneven flavor.
- Taste the paste before adding bok choy; it should taste quite salty and spicy, as the vegetable will dilute the seasonings during fermentation.
- Pack kimchi jars tightly with bok choy submerged under liquid to prevent oxidation and mold; use a fermentation weight or cabbage leaf to keep vegetables below the brine.
Substitutions
- Korean chili powder (gochugaru) → cayenne pepper (use 1/2 the amount; less fruity, more heat)
- Sweet rice flour → cornstarch or all-purpose flour (thickens paste similarly but less traditional flavor)
- Sweet apple → pear (maintains sweetness and enzymes for fermentation)
- Fish sauce → soy sauce + miso paste (compromises authentic umami but works for pescatarian versions)
Storage & make-ahead
Store finished bok choy kimchi in airtight glass jars in the refrigerator for up to 3 weeks; fermentation slows dramatically when chilled, preserving crispness and developing deeper flavor over time.
Equipment
Glass jars (quart or larger) · Fermentation weight or glass lid
Common Questions
How long does bok choy kimchi take to ferment?
Bok choy kimchi typically ferments at room temperature for 1–3 days before reaching desired tanginess, then store in the refrigerator where it continues to develop flavor for up to 2 weeks.
Can I use regular cabbage instead of bok choy?
Yes, napa cabbage works as a substitute, though it will produce a different texture—bok choy stays more tender-crisp while cabbage becomes softer during fermentation.
What does fish sauce do in kimchi?
Fish sauce (and salted fermented shrimp) provide umami depth and facilitate fermentation by adding salt and beneficial microorganisms; they are traditional and not easily replaced.
Is this recipe vegan?
No, this recipe contains fish sauce and salted fermented shrimp, both animal products. Substitute soy sauce and miso paste for a vegan version, though flavor will differ.
How much kimchi does this recipe yield?
Five pounds of baby bok choy yields approximately 2–2.5 quarts of finished kimchi, depending on how tightly it is packed into jars.
