Saturday morning kicked off the first week of the Portsmouth Summer Farmers’ Market. In a sentence, it was small, cute, super friendly, and as expected, booming with spring greens. In the spirit of local, in season, and organic preserved goods I scoured the market for a little putting up inspiration. Greens among greens… I spotted several bountiful bunches of pac choy (bok choy) from Riverside Farm and decided I’d go for kimchi rendition number 3. A modification on Doris & Jilly’s bok choy kimchi, I paired this super fresh bok choy with some watermelon radishes from Garen’s Greens at Riverside Farm (aren’t they beautiful??), and carrots from Heron Pond Farm.
You know that moment when you’re cooking in a new and very understocked kitchen, and you realize halfway through the prep. that you’re missing a crucial ingredient or cooking appliance. Turns out mixing bowls are pretty damn crucial when making 2 quarts worth of kimchi. Nothing a little cling wrap and cast iron improvisation couldn’t fix. Anyways here’s the recipe. Enjoy!
- 2 lbs bok choy (leaves and stems cut into 1 inch pieces)
- 1 carrot (peeled and grated)
- 4-6 watermelon radishes (peeled and thinly sliced; daikon would work fine too)
- 2-1/2 Tbsp fresh ginger (minced)
- 2 -1/2 Tbsp fresh garlic (minced)
- 8 cups water
- 4 Tbsp pickling salt
- 3 Tbsp paprika powder
- In a large bowl combine bok choy, carrot, and radish.
- Dissolve salt in water to make brine. Cover the vegetables with the salt brine. Weight down the vegetables so that they stay submerged. Let set for 12-24 hours.
- Drain the vegetables (reserve brine). Mix in the remaining ingredients by hand (really get into it here) and then pack the mixture into a clean quart jar(s).
- Pour reserved brine over the vegetables making sure all the contents are covered. If using a regular mouth quart jar and all vegetables are submerged in brine just put the lid on. If you're using a larger jar or are having issues with vegetables floating to the top, weight down using a ziplock bag filled with brine within the jar (the goal is to prevent air from touching the vegetables).
- Let the jars sit for 3-6 days undisturbed in a cool'ish (~65F), dry place. Taste your kimchi after a couple of days. Once your kimchi reaches the desired fermented taste, store in fridge for up to 2 months.