This recipe features a unique twist on traditional kimchi using small “baby” pak choi. The heads of the pak choi are kept whole, while the remaining ingredients are transformed into a flavorful paste that is stuffed between the stalks. This dish can be served as a side dish, with one head per serving. It’s important to note that this recipe requires some planning ahead, as it involves a brining period of 6 to 8 hours or overnight.
Yield: About 1 quart
Fermentation vessel: 2 quarts or larger
Technique used: Mastering Kimchi Basics
INGREDIENTS:
- 1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
- 6-7 heads baby pak choi
- 1 daikon root, shredded
- 1 cup Thai basil leaves
- 1 (1-inch) piece fresh galangal root (if unavailable, use fresh ginger)
- 1 teaspoon ground cayenne, chile pepper flakes, or salt-free gochugaru
- 1 stalk lemongrass, thinly sliced
INSTRUCTIONS:
- In a crock or a large bowl, combine the brine ingredients and stir until the salt is dissolved. Rinse the baby pak choi heads in cold water and submerge them in the brine solution. Use a plate as a weight to keep the pak choi submerged. Set it aside at room temperature for 6 to 8 hours.
- After the brining period, drain the pak choi for 15 minutes, reserving 1 cup of the soaking liquid.
- In a food processor, combine the shredded daikon, Thai basil leaves, galangal (or ginger), and cayenne, and pulse until it forms a paste. Take small bits of this mixture and tuck them between the stalks of the pak choi heads, similar to stuffing an artichoke.
- Spread the thinly sliced lemongrass at the bottom of your crock or jar. Arrange the pak choi bundles in the crock, stacking and pressing them as you go. Once all the bundles are in the vessel, press them down until they are covered with brine. Use the reserved brine as needed to submerge the pak choi. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar. If using a crock, cover it with a primary follower such as plastic wrap and top it with a plate weighted down with a sealed water-filled jar. For a jar, you can use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
- Place the crock or jar on a baking sheet and set it aside in a cool, dark place, away from direct sunlight, to ferment for 4 to 5 days. Check the vegetables daily to ensure they remain submerged, pressing them down if necessary. It’s normal to see scum on top, which is generally harmless. However, if you have concerns, refer to the appendix for further guidance.
- You can start testing the kimchi on day 4. It will be ready when the pak choi has completely wilted and the flavors have mingled. The kimchi should have a slightly sour taste while retaining some crunch in the vegetables.
- To store the kimchi, press it into the jar and seal the lid tightly. This ferment can be refrigerated and will keep well for up to 2 months.
