Description
A fresh and zesty kimchi made with baby bok choy, perfect for adding flavor to any meal while being healthful and nutritious.
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
- Prep the Bok Choy: Slice the bok choy lengthwise into quarters. Toss it with sea salt, coating the leaves evenly. Set it aside to sit for 30-40 minutes.
- Blend the Sauce: Combine the onion, apple, garlic, ginger, fish sauce (or vegan alternative), rice wine vinegar, and water in a blender and blend until creamy.
- Add Spice: Stir in the gochugaru (Korean chili flakes) to the blender mixture.
- Rinse and Drain: Once the bok choy has softened, rinse it under cold water a few times and drain well.
- Combine Everything: Pour the creamy kimchi sauce over the bok choy leaves and gently toss with gloved hands.
- Taste and Adjust: Before serving, taste your kimchi and adjust the seasoning if necessary.
- Garnish and Serve: Sprinkle with sesame seeds for added flavor before serving.
Notes
This kimchi keeps well; making it in advance allows the flavors to develop. Store the kimchi in airtight glass containers to preserve freshness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2g
- Sodium: 560mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg