- Ingredients
- Pak Choi Stems (Pickled Pak Choi Stems), Water (Pickled Pak Choi Stems), Apple Cider Vinegar (Pickled Pak Choi Stems), Sugar (Pickled Pak Choi), Salt (Pickled Pak Choi), Chili (Pickled Pak Choi), Garlic (Pickled Pak Choi), Ginger (Pickled Pak Choi), Lemongrass (Pickled Pak Choi), Kaffir lime leaves (Pickled Pak Choi)
- Prep Time
- 10 min
- posted by
- Stephanie
- Servings
- 16
- Dish
- Side dish
- Carbohydrates
- ~2.5 g
- Rest Time
- overnight
- Sodium
- ~150 mg
- Total Time
- 1 day
- Category
- Fermented
- Fat
- ~0.5 g
- Diet
- vegan, gluten-free
- Garden Plants
- Pak Choi, Chili Pepper, Ginger
- Picture
- Calories
- ~10 kcal
Ingredients
Ingredients
Nothing to show here right now.
Description
A simple and tangy way to preserve bok choy stems that would otherwise go unused. These quick fridge pickles are crunchy, refreshing, and slightly sweet — perfect as a side dish, taco topping, or to add a zing to rice bowls. Customizable with chili, ginger, garlic, and other aromatics depending on your taste. Keeps for up to two weeks in the fridge.
Instructions
- Wash bok choy stems and cut into sticks. Pack tightly into a clean jar.
- Dissolve sugar in the boiling water, then stir in vinegar and salt.
- Pour the brine over the bok choy to cover completely. Top up with extra vinegar and water if needed.
- Seal the jar and refrigerate overnight before eating.
Note: Nutrition per Serving is per ~2 tablespoon serving.
Nutrition per Serving
Recipes
| Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
| Pickled Pak Choi stems | ~10 kcal | ~0.5 g | ~2.5 g | ~150 mg |
Written by neighbors in the community guide. Last edited May 26, 2025.Open in Notion