Category: Fermentation

Chop. Chop. Time to harvest and preserve the bok choy and radishes coming out of the garden. In this ferment, I use just the stems of bok choy and add celery to keep it crunchy. The red radishes offers a bit of spice and a pretty rosy hue.  Below is my recipe, such as it is. The fermentation process lends itself to experimentation and variation.  I change proportions of ingredients based on what is available from my garden or fresh in the grocery store, usually making quart size containers at a time.  Having a few different ferments bubbling away on the kitchen counter or in the refrigerator allows me to serve several small side dishes (Korean-style) alongside main dishes at dinner.  I also use this ferment in salads, veggie roll-ups or as a garnish on crackers with cheese or spreads too. The variation at the table not only stimulates interest but digestion as well.

In Vegetable Fermentation Further Simplified, Sandor Katz gives the lowdown on how to ferment any vegetable. Trust me – fermentation seems exotic but it is really super easy. If you are looking to get into fermentation, follow his guidelines and you’ll be making very original side dishes and manufacturing your own tasty probiotics in your kitchen in no time.  I’d love to hear about what you are fermenting.

Fermented Bok Choy, Radish & Celery

A few bunches of bok choy (only use white stems)

1 bunch red radishes (thinly sliced)

3 – 5 stocks celery

2-3 tablespoons of salt (amount of salt depends on volume of veggies and taste). Experiment!

(You can add garlic or any spice you please to this ferment as well)

Place chopped bok choy stems, celery and thinly sliced radishes in a flat dish and sprinkle salt over veggies. Let sit for a few hours until fluid is released from veggies. After washing hands, you can also massage veggies to release more fluid if necessary.

This time I used a Japanese pickle press to submerge my veggies but if you don’t have this handy kitchen tool, you can pack vegetables into a wide mouth canning jar or crock. Ideally, veggies are totally covered in salt brine but if not then add water. If you are using a crock, submerge veggies with a weight on top of a plate. If you are using a canning jar, you can use a double plastic baggie filled with water to submerge veggies. 

Use a rubber band to secure cheesecloth or fabric over jar or crock to keep flies out and let sit on counter for 4 -7 days. The speed of ferment will depend on amount of salt and outside temperature. The longer you let it ferment, the tangier the taste will be. I generally let this ferment sit for 4-5 days. Taste your ferment frequently.

Place in refrigerator when you like the taste.

Chop. Chop. Time to harvest and preserve the bok choy and radishes coming out of the garden. In this ferment, I use just the stems of bok choy and add celery to keep it crunchy. The red radishes offers a bit of spice and a pretty rosy hue.  Below is my recipe, such as it is. The fermentation process lends itself to experimentation and variation.  I change proportions of ingredients based on what is available from my garden or fresh in the grocery store, usually making quart size containers at a time.  Having a few different ferments bubbling away on the kitchen counter or in the refrigerator allows me to serve several small side dishes (Korean-style) alongside main dishes at dinner.  I also use this ferment in salads, veggie roll-ups or as a garnish on crackers with cheese or spreads too. The variation at the table not only stimulates interest but digestion as well.

In Vegetable Fermentation Further Simplified, Sandor Katz gives the lowdown on how to ferment any vegetable. Trust me – fermentation seems exotic but it is really super easy. If you are looking to get into fermentation, follow his guidelines and you’ll be making very original side dishes and manufacturing your own tasty probiotics in your kitchen in no time.  I’d love to hear about what you are fermenting.

Fermented Bok Choy, Radish & Celery

A few bunches of bok choy (only use white stems)

1 bunch red radishes (thinly sliced)

3 – 5 stocks celery

2-3 tablespoons of salt (amount of salt depends on volume of veggies and taste). Experiment!

(You can add garlic or any spice you please to this ferment as well)

Place chopped bok choy stems, celery and thinly sliced radishes in a flat dish and sprinkle salt over veggies. Let sit for a few hours until fluid is released from veggies. After washing hands, you can also massage veggies to release more fluid if necessary.

This time I used a Japanese pickle press to submerge my veggies but if you don’t have this handy kitchen tool, you can pack vegetables into a wide mouth canning jar or crock. Ideally, veggies are totally covered in salt brine but if not then add water. If you are using a crock, submerge veggies with a weight on top of a plate. If you are using a canning jar, you can use a double plastic baggie filled with water to submerge veggies. 

Use a rubber band to secure cheesecloth or fabric over jar or crock to keep flies out and let sit on counter for 4 -7 days. The speed of ferment will depend on amount of salt and outside temperature. The longer you let it ferment, the tangier the taste will be. I generally let this ferment sit for 4-5 days. Taste your ferment frequently.

Place in refrigerator when you like the taste.