Simple fermented bok choy


Preparation info

  • Makes

    2 x 500 ml

    • Difficulty


    • Ready in

      15 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

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.


  • 450 g (1 lb) bok choy (pak choy), washed thoroughly and chopped
  • 1 onion, chopped


Combine all the ingredients in a crockpot or food-grade bucket, making sure the salt is distributed evenly.

Press the mixture down with your fist, then set aside for 1 hour, or until the salt has drawn out enough moisture to submerge the vegies in the brine.

If not enough moisture is drawn out, add enough water to almost cover the vegies.

Cover the mixture with a non-met