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?
Recipe question for:
Mak Kimchi
3 Comments
Lauryn C.January 13, 2013
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!
BoulderGalinTokyoJanuary 12, 2013
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
Mustard greens are thinner --done in a day or two, thicker napa cabbage bottoms- 10 days or more to cure. ALL DELICIOUS
aargersiJanuary 11, 2013
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!
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