bok choy
Catherine Fenner
Any direction on freezing would be appreciated. I'm assuming we separate
the stems from the leaves for processing. Will the leaves freeze well?
Thanks in advance.
--
Catherine
cfe...@netcom.com
pa...@aa.net
> We have a nice crop of bok choy and not enough mouths to eat it fresh.
> Any direction on freezing would be appreciated. I'm assuming we separate
> the stems from the leaves for processing. Will the leaves freeze well?
Can't answer about freezing, but if I had a surplus of bok choy, I would make a big batch of kim chee, the Korean national dish,
to preserve (and enhance!) it. If you want to try, here is how. Rinse and cut the leaves and thinner part of the stems into 1"
lengths. Layer with coarse salt in a plastic or stainless container, leave to wilt for about 3-4 hours. Drain off and reserve the
brine. You can then give the bok choy a fresh water bath or not, depending on how salty you like it. For each two pounds of
fresh bok choy, make up a paste with 1 tbsp garlic, 1 tbsp grated fresh ginger, 1 tbsp sugar, 1 tsp dried chili flakes, t tsp paprika
and 1 tsp MSG (if you can tolerate it, leave it out if it bugs you). Spread over the leaves and toss to coat as well as you can.
Pack tightly into pint jars, pushing down gently but firmly so the liquid left covers and there are no air pockets. Top off with the
reserved brine, and seal tightly. Leave in the fridge for at least a week. It ferments, this is normal, so be careful when you open a
jar. Enjoy as a condiment. You can add more chili flakes if you like it hot (I do, and use up to a tbsp instead of a tsp).