It's a very straightforward pickle. I used a warm pickle instead of hot because I didn't want the bok choy to get too "cooked", so it would retain it's nice crunch. Add any flavours you like - chilli, ginger, garlic, lemongrass, kaffir lime leaves. Our favourite variety is the ginger ones.
I use these pickles inside rice paper rolls, with Asian salads or noodle dishes. They add a lovely fresh crunch to a sweet/sticky tofu dish.
Now I just need to figure out what to do with all the leaves? I add them into other dishes in small amounts but can't seem to use them up in the quantity that I have them! Suggestions welcome :)
2-3 bok choy, stems only
1 cup, boiling hot water
1/2 cup apple cider vinegar (you could also use white wine vinegar or rice vingear)
2 tbsp sugar
1/2 tsp salt
Additional flavours (optional): chilli, garlic, ginger, lemongrass, kaffir lime leaves.
1. Wash bok choy stems and cut into sticks. Put into a clean jar (pack them in tight because they shrink as they pickle).
2. Combine the boiling water with the sugar until dissolved and then add the apple cider vinegar and salt.
3. Pour into the jar over the bok choy. If the quantity isn't quite enough you can top up with a little more vinegar and water to fill up the jar.
4. Put the lid on and store in the fridge overnight.
Makes approximately 1 x 500ml jar.