Description
A quick and easy version of traditional Kimchi made with baby bok choy, perfect as a side dish or topping.
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
- Slice the baby bok choy lengthwise into quarters, then toss with salt to coat evenly. Let this mixture sit for 30-40 minutes.
- Combine the onion, apple, garlic, ginger, fish sauce, rice wine vinegar, and water in a blender. Blend until creamy.
- Add the gochugaru to the mixture and stir to combine.
- Rinse the bok choy thoroughly with water to remove excess salt. Drain and transfer to a large bowl.
- Pour the Kimchi sauce over the bok choy leaves. Using gloved hands, gently toss to coat the leaves evenly.
- Taste your Kimchi to adjust the seasoning.
- Serve immediately, optionally sprinkled with sesame seeds. Store leftovers in glass jars or an airtight container in the fridge for up to three weeks.
Notes
This Kimchi develops more flavor as it sits, making it a great make-ahead dish. Store it in glass containers for better preservation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg