Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, homemade bokchoy pickle. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Homemade Bokchoy Pickle is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Homemade Bokchoy Pickle is something which I’ve loved my entire life.
The Best Pickled Bok Choy Recipes on Yummly Bok Choy With Garlic And Oyster Sauce, Baby Bok Choy Soup With Garlic And Ginger, Ginger Soy Israeli Couscous With Baby Bok Choy When oil is shimmering, add sesame seeds (see Recipe Tip), bok choy bulbs, scallion whites and light greens, and garlic. Return beef to pan with bok choy, and add remaining rice wine vinegar.
To begin with this particular recipe, we have to first prepare a few components. You can cook homemade bokchoy pickle using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Bokchoy Pickle:
- Take 1 kg bokchoy
- Make ready 5 cups rice
- Take 3 L (about 1.5 quart) water
- Get 100 gr salt
- Prepare 70 gr sugar
Small leaves can be left whole. Lay down a layer of bok choy leaves and cucumber pieces, and sprinkle some salt. Shoyuzuke (????????????) is to pickle ingredients in soy sauce-based agent. It is another Japanese pickling technique that one could easily master at home.
Instructions to make Homemade Bokchoy Pickle:
- Wash the rice with the water until the water looks white. Drain the rice and put the water in a pot. Use the rice for other thing.
- Boil this water, then get 3 litre out if it. If it's not enough, add hot water until it gets 3 litre.
- Stir in the salt and sugar until they're dissolved. Transfer to a container. Let it cool down to room temperature.
- Rince the bokchoy until clean (no dirt in between the inside stem). Cut them half if they're big.
- Arrange the bokchoy into the water.
- Put the weight on it so that all the bokchoy are completely submerged in the water. I used a mortar as the weight.
- Close the container. Leave at room temperature for 6 days.
- After 6 days, drain bokchoy. Rinse with clean water. Store in a closed container in the refrigerator. They can also be put in a container per serving then freeze it.
Try it on your favorite greens like bok choy, Japanese mustard spinach or turnip tops. Bring a pot of salted water to boil and add bok choy. Rinse under cold water and drain again. Turn the heat off and transfer bok choy and sauce to a plate. Many are intimidated by the pickling process, but it only has to be as complicated as you want it to be.
So that is going to wrap this up for this exceptional food homemade bokchoy pickle recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
