Fermented Bok Choy Pickles Recipes

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

Ingredients

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

Ingredients

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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