How to Make Delicious Small-Batch Bok Choy Kimchi (Cheonggyeongchae Kimchi) at Home
How to Make Delicious Small-Batch Bok Choy Kimchi (Cheonggyeongchae Kimchi) at Home
Craving fresh, homemade kimchi but don't want to make a huge batch that takes forever and fills your whole fridge? I totally get it.
For years, I avoided making kimchi at home because it seemed like such a daunting task, usually involving massive amounts of napa cabbage and a huge mess. Who has that kind of time or refrigerator space, honestly? But what if I told you there's a way to enjoy that delightful, spicy, crunchy goodness without all the fuss? Today, I’m sharing my go-to recipe for small-batch bok choy kimchi (cheonggyeongchae kimchi), perfect for 1 or 2 people. It’s incredibly flavorful, juicy, and surprisingly easy to make with ingredients you can find almost anywhere!
Description: "A young woman, mid-20s, smiling brightly as she holds a small, vibrant bowl of freshly made bok choy kimchi. The background is a clean, modern kitchen with soft natural light, highlighting the freshness of the ingredients. Realistic photo style."
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Why Small-Batch Bok Choy Kimchi is Your New Favorite
Let's be real, making traditional kimchi is a huge undertaking. It involves a lot of cabbage, a lot of space, and sometimes, a lot of waiting around. That's why small-batch bok choy kimchi became my saving grace. It's the perfect solution for busy individuals, couples, or anyone who just wants fresh kimchi without the commitment.
The benefits are huge: less waste, quicker fermentation, and you always have that delightful fresh taste. Plus, bok choy (cheonggyeongchae) has such a lovely, crisp texture and a slightly sweet flavor that pairs wonderfully with the spicy kimchi seasoning. It's less pungent than napa cabbage kimchi, which I personally adore. It’s also a fantastic way to introduce yourself to homemade kimchi if you're a beginner. Seriously, you'll wonder why you didn't try this sooner!
Description: "An overhead shot of all the fresh ingredients for bok choy kimchi laid out on a rustic wooden table: crisp green bok choy, bright red gochugaru, translucent garlic cloves, and white ginger. The scene evokes a feeling of freshness and natural abundance, in a top-down, clean photography style."
Essential Ingredients for Your Quick Bok Choy Kimchi
The beauty of this easy kimchi recipe is that you don't need any obscure ingredients. Most of these can be found at your local grocery store or an Asian market.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bok Choy (Cheonggyeongchae) | 1 lb (approx. 2-3 medium heads) | Choose fresh, crisp heads. |
| Kosher Salt | 2-3 tbsp | For salting bok choy. |
| Gochugaru (Korean Chili Flakes) | 3-4 tbsp (adjust to taste) | Essential for authentic flavor and color. |
| Garlic | 5-6 cloves, minced | Fresh is best! |
| Ginger | 1 tsp, minced | Adds a zesty kick. |
| Green Onions | 2-3 stalks, chopped | For freshness and mild onion flavor. |
| Fish Sauce | 1 tbsp | Adds umami. Can be omitted for vegan version. |
| Sugar | 1 tsp | Balances flavors. |
| Warm Water (or rice flour porridge) | 2-3 tbsp | To make the paste. |
Description: "Close-up of hands, possibly a woman's (30s-40s), carefully mixing bok choy with the vivid red kimchi paste in a large clear bowl, showing the texture and color of the paste clinging to the leaves. The setting is a well-lit kitchen, focusing on the tactile process. Realistic and detailed photo style."
Step-by-Step Guide to Making Perfect Cheonggyeongchae Kimchi
Ready to get your hands a little messy (in the best way possible)? Follow these simple steps, and you’ll have delicious homemade kimchi ready in no time.
- Prepare the Bok Choy: Wash the bok choy thoroughly. Depending on their size, you can leave them whole, halve them lengthwise, or quarter them. For very large bok choy, you might even separate the leaves.
- Salt the Bok Choy: In a large bowl, sprinkle the bok choy with kosher salt. Gently toss to ensure all pieces are coated. Let it sit for about 30-60 minutes, tossing every 15-20 minutes. The bok choy will soften and release water. This is crucial for that signature crunchy texture! Don't skip this part.
- Rinse and Drain: Once the bok choy is soft and pliable, rinse it thoroughly under cold running water 2-3 times to remove excess salt. Drain well and gently squeeze out any remaining water without bruising the leaves. Set aside to air dry slightly.
- Make the Kimchi Paste: While the bok choy is salting, prepare your paste. In a separate bowl, combine gochugaru, minced garlic, minced ginger, chopped green onions, fish sauce (if using), sugar, and warm water. Mix everything until you have a thick, consistent paste. Adjust the gochugaru for your preferred spice level. If you're feeling fancy, you can use a bit of cooled rice flour porridge instead of water for an even thicker paste.
- Mix the Kimchi: Put on some disposable gloves (trust me on this one!) and add the drained bok choy to the bowl with the kimchi paste. Gently but thoroughly mix the paste into the bok choy, ensuring every leaf is coated. Be gentle to avoid tearing the delicate leaves.
- Pack and Store: Tightly pack the bok choy kimchi into an airtight container or glass jar. Press it down firmly to remove any air pockets.
Description: "A small, glass jar filled with perfectly packed, newly made bok choy kimchi, sitting on a kitchen counter next to a handwritten label. The background shows a hint of a cozy home kitchen, with a sense of accomplishment and fresh preparation. Warm, inviting photo style."
How to Store and Enjoy Your Fresh Homemade Kimchi
Once your small-batch kimchi is packed, you have a couple of options for enjoying it.
- Immediate Enjoyment: You can eat it right away! Freshly made bok choy kimchi has a wonderful crispness and a vibrant, almost salad-like quality. It's often called "Geotjeori" (겉절이), which means "fresh kimchi."
- Fermentation: For that classic fermented kimchi tang, leave your jar at room temperature for about 12-24 hours. The exact time depends on the ambient temperature and your preference for sourness. You'll start to see small bubbles forming. Once it reaches your desired level of fermentation, transfer it to the refrigerator.
- Storage: Store your homemade bok choy kimchi in the refrigerator for up to 2-3 weeks. As it ages, it will become sourer and softer, which is perfect for cooking kimchi stews or fried rice!
Your Bok Choy Kimchi Questions Answered
Yes, absolutely! This recipe works beautifully with both regular bok choy and baby bok choy (which is sometimes referred to as cheonggyeongchae in Korean dishes). Baby bok choy might be slightly more tender and require less salting time, but the overall process remains the same. Just ensure they are fresh and crisp!
Of course! The spice level of your bok choy kimchi is entirely up to your preference. You can easily adjust the amount of gochugaru (Korean chili flakes) in the paste. Start with 2 tablespoons for a milder version, or go up to 5-6 tablespoons if you love a fiery kick. Taste the paste before mixing to get a sense of the heat!
When stored properly in an airtight container in the refrigerator, your small-batch bok choy kimchi should last for about 2-3 weeks. As mentioned, it will continue to ferment and become sourer over time. If you notice any mold or an off-smell, it's best to discard it. But honestly, with a batch this size, it usually disappears long before that!
Yes, absolutely! While fish sauce adds a distinct umami depth, you can easily make a delicious vegan kimchi. Simply omit the fish sauce. Some people like to add a tiny pinch of kelp powder or a splash of soy sauce (though be mindful of saltiness) for a similar savory note. Fermentation itself will also develop plenty of umami flavor.
Embrace the Delicious World of Small-Batch Kimchi
There you have it! A simple, delicious, and incredibly satisfying way to make small-batch bok choy kimchi at home. No more excuses about large batches or complicated ingredients. This recipe is your ticket to enjoying fresh, vibrant kimchi whenever the craving hits, perfectly sized for your needs.
I truly hope you give this a try. Once you experience the joy of homemade kimchi that's actually manageable, you'll never look back. It’s such a rewarding process, and the results are absolutely delicious. What are you waiting for? Grab some bok choy and start your kimchi journey today! Don't forget to share your experience in the comments below, or check out my !
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