Sweet and Sour Homemade Pickled Baby Bok Choy
A simple cold side dish made with baby bok choy and a sweet, tangy seasoning. After a brief salting and chilling period, it becomes crisp, refreshing, and lightly numbing-spicy to taste.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- 1 head baby bok choy
- 2 spoonfuls minced garlic
- vinegar, to taste
- 5 spoonfuls brown sugar
- salt, to taste
- 1/2 spoonful green Sichuan pepper powder
- zao la jiao (fermented chili paste), to taste
Steps
- 1
Wash the baby bok choy and cut it into thin strips (or bite-size pieces). Add an appropriate amount of salt and mix to draw out excess moisture (if you prefer it sweeter, you can use sugar instead). Marinate for 1 hour, then squeeze out the excess moisture.
- 2
Place it in a container and add the seasonings listed above to taste (do not add any more salt). Mix well.
- 3
Transfer to a sealed container and refrigerate for half a day before eating. I like it sweet and sour with a slight numbing heat, so adjust the seasoning to your own taste.
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