Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, homemade bokchoy pickle. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Homemade Bokchoy Pickle is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Homemade Bokchoy Pickle is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have homemade bokchoy pickle using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Bokchoy Pickle:

1. Prepare bokchoy
2. Prepare rice
3. Make ready (about 1.5 quart) water
4. Take salt
5. Take sugar

Instructions to make Homemade Bokchoy Pickle:

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.

So that’s going to wrap it up with this special food homemade bokchoy pickle recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!