Comments on
Homemade Bokchoy Pickle
max spoljaric @cook_25175954
Hey! Mine have been in the brine for 6 days BUT they havent wilted quite like the ones in your picture. in fact, i think they havent wilted at all.
Pawon Indo Bule @PawonIndoBule
Did you use the water from when you wash the rice? Because that water makes it become pickle. I have used this method for many many times and never failed.
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max spoljaric @cook_25175954
i did. i transferred them out of the container today, they do seem to get wilted when i rinsed them. in the container the green of the leafs looked the same as when i submerged them. But they seem to have turned out nicely. I didnt inted to question your method, just typed to see if you could offer advice since im not very experienced with fermenting.
Pawon Indo Bule @PawonIndoBule
What I learned about this method, you have to use the water from washing the rice and make sure the water is sort of white color. When the water looks clear, that wouldn't be enough to ferment the vegetables. That means, it depends on how clean the rice you have. If the rice you use is clean, you will get clear water when you rinse it. So you will need more rice than what listed in my recipe to get whitey water. I am sorry I can't help some more. I wish I could. What about the taste of your bokchoy?
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max spoljaric @cook_25175954
it was sourish but not overpoweringly so. i used it in a stirfry and it worked well. I think they turned out ok, mabey i didint understand something about the process this time. Ill just try again and be more carefull. Thanks for getting back to me.
Pawon Indo Bule @PawonIndoBule
Sorry I can't be more helpful. Hopefully your next trial will get better than this one.
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Pawon Indo Bule @PawonIndoBule
Back home, my mom used mustard green for this recipe but it's kind of hard to find them in US.
