- 400 grams Baby Bok Choy
- 1 Teaspoon Dried Basil
- 2 Slices of Lemon
- 20 grams Unrefined Sea Salt
- 400 grams Filtered Water
- 1/4 Cup Sliced Green Cabbage Leaves (optional)*
- Wash your fermentation equipment (jar, weight and lid)
- Lightly rinse the baby bok choy with cool water.
- You can chop the bok choy or you can leave it whole if the whole pieces fit properly in the jar.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a bowl on your kitchen scale and tare/zero the scale.
- Add the bok choy into the bowl on your scale until the scale reads 400 grams.
- Remove the bowl of bok choy from the scale and set it aside.
- Place a small, empty bowl on your scale and tare/zero the scale.
- Weigh out 20 grams of salt and place it aside.
- Place your empty, clean jar you’ll use for fermenting the bok choy on the scale, and tare/zero the scale again making sure your scale is still set to grams.
- Add 400 grams of filtered water to your fermentation jar.
- Add the bok choy, the salt, and the lemon and basil (or whatever spices you’ve chosen to use) to the jar of water. Place a secure lid on the jar and shake for about 3 minutes until all the salt is dissolved.
- Remove the lid. Place your glass fermentation weight in the jar, making sure to submerge the bok choy, basil, and lemon pieces and the weight fully into the liquid.
- Secure the standard mason jar lid and allow to ferment for at least 21 days.
- It should get bubbly in the first few days, which is when you will burp the jar. You can rinse off the lid and re-adjust the fermentation weight any time you need to.
