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Alas for my bok choy

June 11, 2018

A few nights ago we had what can only be termed a “significant” thunderstorm here in our small West Texas city (bear in mind that “small” is a relative term and I tend to favor towns in which the population falls somewhere between four and five digits). It decimated my bok choy cabbage, which is a bummer. I had very specific plans for it. Specifically, I was going to make my initial efforts at making kimchi with bok choy, rather than the traditional Napa cabbage. Sadly, such a thing was not to be.

Fear not! All is not lost.

Enter Napa cabbage.

bok choy

I actually used two of them. Yummy looking, yes? They got chopped into pieces about two inches wide.

Then, of course, we needed the daikon radish.

daikon radish

If you are used to the small red radish that we typically see here in the US, the daikon is a little different. Other than the fact that it is not red, there are two other differences. First, it is a lot bigger (the one I used weight right at one pound). Second, it is very mild in comparison to many red radishes. These also got chopped, though into much smaller pieces than the cabbage.

All the other goodies.

kimchi ingredients

Garlic…I used about six cloves. I peeled a piece of ginger about two inches long. I chopped the entire bunch of scallions into pieces about one inch long. The garlic, ginger,  and about 1/3 cup of the sambal oelek went into the blender to make a paste. The cabbage, daikon and scallions went into a food grade plastic bucket along with about four tbsp of kosher salt. The veggies and salt were mixed by hand and then allow to sit for two hours or so. Although I didn’t take a picture, after two hours the salt had pulled so much water out of the veggies that they occupied a much smaller space.

I pulled the veggies from the bucked, placed them in a glass bowl (now that they would fit) and with gloved hands mixed them with the paste. Then, into the canning jars they went. That was yesterday. According to the recipe I used, they need to be opened every day to allow the gases that are a by-product of fermentation to escape. The recipe was right! After less than 24 hours, the lids on the canning jars were bulging. The mixture should sit one more day before I taste it to see if it’s ready. Still, it already looks like the yumminess that is kimchi.

kimchi

Tomorrow, we’ll see if it is ready for the refrigerator or if it needs to ferment another day at room temp.

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3 Comments
  1. OldNFO permalink

    Good luck with that! Not a fan… Nothing like being in Sonar on an old Korean DD to make you wish you’d never HEARD of kimchi, much less smelt it in that confined space… LOL

    • LOL, indeed. I haven’t found many people who have tried kimchi who are indifferent to it. Love it? Yep. Hate it? Yes, indeed. Don’t care either way? Not too likely.

      • OldNFO permalink

        Oh yeah, there IS no middle ground on that stuff… 🙂

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