FERMENTED BOK CHOY PICKLES
Fermented bok choy pickles and onions.
Provided by Long Duong
Time P3DT10m
Yield 6
Number Of Ingredients 4
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
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
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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