January 13, 2021
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I prefer young (baby) bok choy in this recipe, but the more mature variety will work fine, too.
The finished product is packed with vitamin C and other nutrients created during the fermentation process.
March 10, 2021