Simple Fermented Bok Choy Recipe
This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4-6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled eggplant (aubergine) and haloumi cheese. Region: Nepal Makes: 2 x 500 ml (17 fl ...
