Homemade Bokchoy Pickle

Name: Homemade Bokchoy Pickle
Cuisine: American
Ingredients: 1 kg bokchoy; 5 cups rice; 3 L (about 1.5 quart) water; 100 gr salt; 70 gr sugar

Pawon Indo Bule @PawonIndoBule

People in Indonesia usually use green mustard for this kind of pickle, but here I used bokchoy instead. What I do to this pickle is stir fry it, make soup or put in sandwich or burger.

Pawon Indo Bule @PawonIndoBule

People in Indonesia usually use green mustard for this kind of pickle, but here I used bokchoy instead. What I do to this pickle is stir fry it, make soup or put in sandwich or burger.

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Ingredients

1 kgbokchoy
5 cupsrice
3 L(about 1.5 quart) water
100 grsalt
70 grsugar

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Steps

1

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.
2

Boil this water, then get 3 litre out if it. If it's not enough, add hot water until it gets 3 litre.
3

Stir in the salt and sugar until they're dissolved. Transfer to a container. Let it cool down to room temperature.
4

Rince the bokchoy until clean (no dirt in between the inside stem). Cut them half if they're big.
5

Arrange the bokchoy into the water.
6

Put the weight on it so that all the bokchoy are completely submerged in the water. I used a mortar as the weight.
7

Close the container. Leave at room temperature for 6 days.
8

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.