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Before you jump to Homemade Bokchoy Pickle recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays a great deal more popular than before and rightfully so. Poor diet is a leading factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically think that healthy diets call for much work and will significantly alter how they live and eat. It is possible, however, to make a few small changes that can start to make a positive impact to our everyday eating habits.
To see results, it is definitely not a requirement to drastically alter your eating habits. Even more crucial than totally modifying your diet is just substituting healthy eating choices whenever you can. Eventually, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.
Hence, it should be quite obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to homemade bokchoy pickle recipe. To cook homemade bokchoy pickle you need 5 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Homemade Bokchoy Pickle:
- Provide 1 kg bokchoy
- Take 5 cups rice
- Provide 3 L (about 1.5 quart) water
- Take 100 gr salt
- Use 70 gr sugar
Instructions to make Homemade Bokchoy Pickle:
- Wash the rice with the water until the water looks white. Drain the rice and put the water in a pot. Use the rice for other thing.
- Boil this water, then get 3 litre out if it. If it's not enough, add hot water until it gets 3 litre.
- Stir in the salt and sugar until they're dissolved. Transfer to a container. Let it cool down to room temperature.
- Rince the bokchoy until clean (no dirt in between the inside stem). Cut them half if they're big.
- Arrange the bokchoy into the water.
- Put the weight on it so that all the bokchoy are completely submerged in the water. I used a mortar as the weight.
- Close the container. Leave at room temperature for 6 days.
- After 6 days, drain bokchoy. Rinse with clean water. Store in a closed container in the refrigerator. They can also be put in a container per serving then freeze it.
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