How to Prepare Super Quick Homemade Homemade Bokchoy Pickle

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, homemade bokchoy pickle. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Wash the rice with the water until the water looks white. Drain the rice and put the water in a pot. Use the rice for other thing. Hello everyone, Welcome back to my Chanel and how are you today?

Homemade Bokchoy Pickle is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Homemade Bokchoy Pickle is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have homemade bokchoy pickle using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Bokchoy Pickle:

1. Take 1 kg bokchoy
2. Prepare 5 cups rice
3. Take 3 L (about 1.5 quart) water
4. Prepare 100 gr salt
5. Make ready 70 gr sugar

From pickled ginger, quick pickled cucumber to pickled tomatoes, you can easily adapt the time-honored Japanese pickling techniques for any fresh vegetables. We have reached the tipping point of summer now. Our favorite bok choy dishes include stir-fries, healthy soups and stews, pork ramen, and a vegetarian weeknight dinners. With crunchy stalks and tender greens, bok choy is at home in stir fries and Asian stews—but its uses don't end there.

Instructions to make Homemade Bokchoy Pickle:

1. Wash the rice with the water until the water looks white. Drain the rice and put the water in a pot. Use the rice for other thing.
2. Boil this water, then get 3 litre out if it. If it's not enough, add hot water until it gets 3 litre.
3. Stir in the salt and sugar until they're dissolved. Transfer to a container. Let it cool down to room temperature.
4. Rince the bokchoy until clean (no dirt in between the inside stem). Cut them half if they're big.
5. Arrange the bokchoy into the water.
6. Put the weight on it so that all the bokchoy are completely submerged in the water. I used a mortar as the weight.
7. Close the container. Leave at room temperature for 6 days.
8. After 6 days, drain bokchoy. Rinse with clean water. Store in a closed container in the refrigerator. They can also be put in a container per serving then freeze it.

Our favorite bok choy dishes include stir-fries, healthy soups and stews, pork ramen, and a vegetarian weeknight dinners. With crunchy stalks and tender greens, bok choy is at home in stir fries and Asian stews—but its uses don't end there. This Garlic Bok Choy Recipe- totally simple, easy, and delicious - is made with just a handful of ingredients including ginger, garlic Bok choy, also known as pak choy or pok choi, is a type of Chinese cabbage , that has smooth, wide, flat leaf blades at one end. Home Recipes Vegetables Pickled Mustard Greens: Grandma's Homemade Haam Choy. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades.

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