Total Time
1 day
Couisine
Category
Fermented
Diet
vegangluten-free
Prep Time
10 min
Cook Time
Rest Time
overnight
Dish
Side dish
Link
Servings
16
Calories
~10 kcal
Garden Plants
posted by
Stephanie
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
0.5 | cup | or white vinegar or rice vinegar | |
optional to taste | |||
optional to taste | |||
optional to taste | |||
optional to taste | |||
optional to taste | |||
3 | unit | use the Pak Choi stems only, the Leaves use for stir fry | |
0.5 | teaspoon | ||
2 | tablespoon | ||
1 | cup | boiling |
Description
A simple and tangy way to preserve bok choy stems that would otherwise go unused. These quick fridge pickles are crunchy, refreshing, and slightly sweet — perfect as a side dish, taco topping, or to add a zing to rice bowls. Customizable with chili, ginger, garlic, and other aromatics depending on your taste. Keeps for up to two weeks in the fridge.
Instructions
- Wash bok choy stems and cut into sticks. Pack tightly into a clean jar.
- Dissolve sugar in the boiling water, then stir in vinegar and salt.
- Pour the brine over the bok choy to cover completely. Top up with extra vinegar and water if needed.
- Seal the jar and refrigerate overnight before eating.
Note: Nutrition per Serving is per ~2 tablespoon serving.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
~10 kcal | ~0.5 g | ~2.5 g | ~150 mg |