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A question about a recipe: Mak Kimchi

F1b0886a-b8a4-44af-aca3-3dc9e6551343.bacon_egg_kimchi

I have a question about the recipe "Mak Kimchi" from Lauryn Chun. In the photo on the Food52 feature for this recipe, it looks a bit like you used bok choy instead of cabbage. Would that work for this recipe?

asked by linzarella over 2 years ago
3 answers 714 views
E7b6597b-db6e-4cae-b9f3-699b508f4ed3.036
aargersi

Abbie is a trusted source on General Cooking.

added over 2 years ago

I think it would! I am about to make a batch using regular cabbage and mustard greens from my CSA - I think any sort of greens would work, you will just get different flavors and textures. Try it! Try a bunch of stuff!

C1aa93d7-c7a4-4560-aa6d-6dca74cc98ca.smokin_tokyo
added over 2 years ago

Bok choy is close to napa cabbage in lineage, so hidden-closet cousins can be exposed! As aargersi says any sort of greens will work.
Mustard greens are thinner --done in a day or two, thicker napa cabbage bottoms- 10 days or more to cure. ALL DELICIOUS

17bad353-0007-4262-8431-05132cfd17ed.154267_chun_lauryn
added over 2 years ago

All excellent answers - the actual greens are tender napa cabbage which is a variation of mustard greens only available in Korean markets. That said, I've tried bok choy but a long fermentation gives off some bitter flavors that I did not care for. I agree that trying different types of greens and experimenting will give you best results. ALL DELICIOUS is right!