Best 2 Fermented Bok Choy Pickles Recipes

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FERMENTED BOK CHOY PICKLES



Fermented Bok Choy Pickles image

Fermented bok choy pickles and onions.

Provided by Long Duong

Time P3DT10m

Yield 6

Number Of Ingredients 4

2 medium heads bok choy
3 bunches green onions
4 tablespoons salt
2 tablespoons white sugar

Steps:

  • Wash bok choy and green onions. Chop into chunks and place in a big storage container.
  • Mix 4 cups warm water with salt and sugar. Pour over bok choy and green onions. Put a heavy plate on top to press vegetables down below the brine. Cover and let sit for 3 days; if you want it more sour, leave it out for another 1 to 2 days.
  • Transfer to a lidded jar and place in the refrigerator to stop the fermentation.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 18.5 g, Fat 0.8 g, Fiber 5.7 g, Protein 6.3 g, SaturatedFat 0.1 g, Sodium 4851 mg, Sugar 10.1 g

THE BEST FERMENTED PICKLES RECIPE



The Best Fermented Pickles Recipe image

Crunchy and delicious, these fermented pickles are perfect as an appetizer, after a marathon and... for a hangover (our secret, shh)!

Provided by Jean-Luc Henry

Categories     Appetizer

Number Of Ingredients 12

1 kg pickling cucumbers, young and crisp ((always better than old and wilted...))
1,5 L cold water
750 ml ice cubes
40 g salt
1 tablespoon sugar
1 L water at room temperature
2 fresh and young, frozen or lacto-fermented vine leaves (*(optional, but helps with the crunchiness))
2 whole garlic cloves
1 bunch fresh dill
1 teaspoon whole black pepper
1 teaspoon caraway
1 teaspoon cumin

Steps:

  • Clean the cucumbers well and let them soak in cold water with the ice cubes for 4 to 8 hours. This step will help them stay crunchy until after fermentation.
  • Prepare the brine by dissolving the salt and sugar in the water.
  • Stack the pickles, whole or sliced ​​(depending on your family traditions), in the jars.
  • Divide the grape leaves (if using), the garlic cloves, dill sprigs, pepper, caraway and cumin between the two jars.
  • Cover with sweet brine (with 4% salt). Close the jars and place an airlock.
  • Otherwise, completely close the lid, but release the pressure once a day for the first 3 days: slightly unscrew the adjustment ring for a few seconds, then close tightly.
  • Leave to ferment at a temperature of 18 to 25° C (64 to 77° F) for 3 days for "young pickles", 7 days for "semi-acid" and 3 weeks for "classic pickles".

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