What Temperature Should I Keep My Fermented Bok Choy at?

While fermenting, keep the temperature between 70 and 80 degrees F. Keep out of direct sunlight. After fermentation, keep refrigerated.

How Long Should I Ferment Bok Choy?

After 3 weeks, remove the fermentation weight and do a smell and taste test. Your fermented bok choy should smell pleasantly sour, and it should taste similar to sauerkraut.

Do I Need to Refrigerate Fermented Bok Choy?

Yes. After fermenting for at least three weeks, cover the jar with a regular mason jar lid and refrigerate. Consume within six months for full probiotic benefits.

Lacto Fermented Bok Choy with Jalapenos and Shallots

Hand packing chopped bok choy, jalapeños, and shallots into a glass jar during the fermentation process

Sauerkraut & Kimchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Lacto Fermented Bok Choy with Jalapenos and Shallots

This easy lacto fermented bok choy recipe is perfect for beginners and seasoned fermentation enthusiasts. I love incorporating Jalapenos and shallots for great flavor. Feel free to change it up a bit and use any pepper you want!

Prep: 10 minutes
Total Time: 504 hours 10 minutes

Cook Mode Prevent your screen from going dark

Ingredients

450 grams bok choy chopped
50 grams shallots
50 grams jalapeno*
20 grams sea salt
200 grams filtered water

Instructions

Wash your fermentation equipment (jar, weight and lid)
Rinse the baby bok choy with cool water. I prefer to rinse it, chop it, then rinse it again, since it has a lot of folds that can hold dirt.
Chop the bok choy, peppers and shallots.
Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
Measure out all of your ingredients using your kitchen scale.
Mix everything, including the water, in a large bowl.
Pack it all, including the water, into a clean jar with a rust-proof lid. (a 32-ounce jar works best)
Place a fermentation weight in the jar, secure the lid and allow it to ferment for at least 21 days the refrigerate. You can keep the jar in a glass dish to catch any spills.
It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. You can rinse off the lid and re-adjust the fermentation weight whenever needed.

Notes

Bok choy sold triple-washed and bagged in grocery stores will have an inadequate microbiome, making it difficult to ferment properly. Use fresh bok choy sold loosely, from the farmers market, or your own garden.
Don’t like spicy? Sub the jalapeno for bell pepper; it’s delicious! Wan’t it spicier? Try serrano peppers instead of jalapeno.
This recipe works best with a 32-ounce mason jar.
I tested the recipe in a 24-ounce weck jar in the photos and it wasn’t quite big enough. But I did try using two tiny weck jar lids as weights, and that worked great with the bigger weck jar lid clipped down holding them down.

Find it online: https://cultured.guru/blog/easy-lacto-fermented-bok-choy