Bok Choy Kimchi Recipe Vegan and Deliciously Easy

If you’re looking to spice up your vegan fermentation game, this bok choy kimchi recipe is an absolute must-try. Kimchi, a traditional Korean fermented side dish, is typically made with napa cabbage, but bok choy offers a delightful twist with its crisp texture and mild flavor.

This recipe transforms bok choy into a vibrant, tangy, and spicy vegan kimchi perfect for adding depth to your meals or enjoying on its own. Whether you’re a kimchi aficionado or new to fermentation, this recipe is straightforward and rewarding.

Fermentation not only enhances taste but also boosts gut health, making this dish both delicious and nutritious. Plus, it’s a fantastic way to preserve bok choy and savor its freshness long after purchasing.

Ready to embark on a flavor-packed culinary adventure? Let’s dive into how you can make your own vegan bok choy kimchi at home!

Why You’ll Love This Recipe

This vegan bok choy kimchi is a perfect blend of traditional Korean flavors with a plant-based twist. It’s:

• Easy to prepare: Minimal ingredients and simple steps make it accessible even for beginners.
• Health-boosting: Packed with probiotics thanks to natural fermentation, great for digestion and immunity.
• Versatile: Use it as a side dish, in sandwiches, salads, or even stir-fries.
• Customizable: Spice levels and flavor profiles can be adjusted to your liking.
• Long-lasting: Can be stored for weeks in the fridge, developing deeper flavors over time.

Ingredients

• 1 pound bok choy (about 3 medium heads), washed and chopped into 2-inch pieces
• 2 tablespoons sea salt (for salting the bok choy)
• 3 tablespoons Korean red pepper flakes (gochugaru) – adjust for spice preference
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 medium carrot, julienned or grated
• 4 green onions, chopped into 1-inch pieces
• 1 tablespoon soy sauce or tamari (for vegan umami)
• 1 teaspoon sugar (helps fermentation)
• 1/4 cup water (filtered or distilled preferred)
• Optional: 1 tablespoon mashed fermented shrimp substitute or miso paste for depth (vegan)

Equipment

• Large mixing bowl
• Colander
• Glass jar with lid or fermentation crock (1-quart size or bigger)
• Small bowl for mixing paste
• Measuring spoons
• Knife and cutting board
• Gloves (optional, to protect hands from chili irritation)

Instructions

1. Prepare the bok choy: Slice the bok choy into 2-inch pieces, separating leaves and stems. Place in a large bowl.
2. Salt the bok choy: Sprinkle the sea salt over the bok choy and toss well to coat evenly. Let it sit for 1-2 hours, tossing every 30 minutes. This draws out moisture and softens the vegetable.
3. Rinse and drain: After salting, rinse the bok choy thoroughly under cold running water to remove excess salt. Drain well in a colander, pressing gently to remove excess water.
4. Make the kimchi paste: In a small bowl, combine the Korean red pepper flakes, grated ginger, minced garlic, soy sauce or tamari, sugar, and water. Mix until a thick paste forms. If using miso or shrimp substitute, mix that in here too.
5. Combine vegetables and paste: Add the carrot and green onions to the bok choy. Wearing gloves if preferred, toss the vegetables with the kimchi paste, making sure every piece is coated thoroughly.
6. Pack the jar: Transfer the mixture into your glass jar or fermentation crock. Press down firmly to remove air pockets and ensure the vegetables are submerged in their own juices. Leave about 1 inch of space at the top.
7. Ferment: Close the jar lid loosely or cover with a cloth to allow gases to escape. Leave the jar at room temperature (65-75°F) for 2-5 days, tasting daily until it reaches your desired level of sourness.
8. Refrigerate: Once fermented to your liking, seal the jar tightly and refrigerate. The kimchi will continue to develop flavor and can be enjoyed for up to 4 weeks.

Tips & Variations

“For the best fermentation, use non-chlorinated water and a clean jar to avoid unwanted bacteria.”

• Adjust gochugaru quantity to control spice — start with less if you prefer mild kimchi.
• Add other vegetables like daikon radish or napa cabbage for variety.
• Substitute soy sauce with coconut aminos for a soy-free option.
• To speed up fermentation, keep the jar in a warmer spot (around 70-75°F).
• For a quicker, fresh kimchi, you can enjoy it after just 1 day of fermenting.
• Try adding a bit of grated apple or pear for a subtle sweetness.

Nutrition Facts

Serving Suggestions

This vegan bok choy kimchi is delightfully versatile. Here are some ways to enjoy it:

• Serve as a tangy side with rice bowls or noodle dishes.
• Add a spoonful to vegan tacos or wraps for a spicy crunch.
• Mix into stir-fries or fried rice to elevate flavor.
• Use as a topping on sandwiches or burgers for an umami kick.
• Pair it alongside dishes like Chicken Shrimp And Broccoli Recipes for a spicy contrast (or vegan versions of course!).

Conclusion

Making your own vegan bok choy kimchi at home is a rewarding experience that brings vibrant flavors and gut-friendly benefits right to your kitchen. This recipe is approachable for beginners yet flexible enough for seasoned fermenters to tweak and perfect.

Bok choy’s crisp texture and mild taste make it a fantastic base for kimchi, blending beautifully with the spicy, garlicky, and tangy notes that define this iconic Korean dish.

Whether you’re looking to diversify your vegan side dishes or embark on the wonderful world of fermentation, this bok choy kimchi will quickly become a staple. Don’t forget to experiment with spice levels and additional veggies to make it truly yours.

For more flavorful inspirations, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge your sweet tooth with the Cinnamon Pecan Ice Cream Recipe. Happy fermenting and bon appétit!

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