Here are two different ways to pickle bok choy::
Method 1: 1Wash the Chinese cabbage and cut it into pieces of about 3 cm, mince the ginger and cut the green onion into sections.
2.Fill a bowl with water, add salt to dissolve, put the Chinese cabbage in it and knead it, then seal and marinate for 6 hours. Stir once halfway through, then pour off the excess salt water and drain.
3.Take another bowl, pour garlic juice and green onion juice in a ratio of 3:1, add minced ginger, salt, paprika and sugar, stir well and let stand for 10 minutes.
4.Pour the mixed juice into the Chinese cabbage, add the green onions, and mix well with your hands. Then put it in a jar, cover it with a layer of plastic film, cover it with a lid and marinate at room temperature for 1-2 days.
5.After fermentation, put the Chinese cabbage in the refrigerator for 2-3 days and serve.
Method 2: 1Wash the cabbage and leave it on the balcony to dry for two days until the cabbage wilts.
2.Shred the dried cabbage and place it in a larger pot.
3.According to the ratio of 10 catties of cabbage to 3 taels of salt, add an appropriate amount of salt, and then knead it vigorously.
4.Add chili flakes, minced garlic and minced ginger, wear disposable gloves, knead and mix well.
5.After marinating for half an hour, the cabbage is put into an oil-free and waterless glass bottle, marinated for a week and ready to eat.
Both of the above methods can be used to marinate delicious Chinese cabbage, and you can choose the right one according to your taste and preferences. Pickled Chinese cabbage can be eaten as an appetizer or side dish with a variety of dishes.