Bok Choy: Will It Ferment?

[@SoapyCilantro]

A few months ago a friend of mine gave me a batch of Kimchi for my birthday and I, like an idiot, accepted it nonchalantly and didn’t think much of it & threw it in the fridge. Watching this video, It made me realize the sheer about of time, effort, and a whole lotta love it takes to ferment Kimchi. I called my friend to profusely apologize, but we ended up having the most heartfelt call ever lol

[@ChezzaOuttaNowhere]

Perfect for doenjang-jiggae!!! The okder the better!

[@SoapyCilantro]

@@ChezzaOuttaNowhere holy hell I just googled doenjang-jiggae and now I'm hungry 😂 gonna make that tonight!!

[@drasco61084]

Wait, you're not supposed to refrigerate it?

[@ta_.r0878]

@@drasco61084you can

[@rlmackie]

The one I get from Costco I put in the fridge.

[@vixenjenocidal]

The mildly scattered way this came together made me realize that I'm probably a better cook than I thought...thanks for the realness. Your style is refreshing and genuine. Seeing you wing it gives me more confidence to do the same!

[@BluePlasticStraw]

The barely contained chaos is very relatable.

[@adamhunter1223]

It's like me whenever my family lets me go in the kitchen unsupervised 🤣

[@ChadwickHorn]

I use the bottom of the garlic chives when making veg broth so I don't feel so much guilt for cutting so much off. Same for ginger waste and onion skins. I just freeze them until needed. I've also found that using the dried chili flakes makes a better outcome due to the flavor intensity. Finally, it's called Geotjeori. So, so good.

[@MichaelHughes124]

I once had a lot of radish greens from a CSA box, and figured I'd try a kimchi paste pickling on it with some asian pear. It was fantastic. Dark greens + spice + fish sauce/shrimp paste = delicious.

[@tan4ikpan4ik67]

Videos like these are interesting, calming, funny and informative! I could watch videos like these of you and listen to you talking all day long!!!

[@Cmdraquarius]

This was so much fun to watch, loved seeing you cook in real time!

[@billspooks]

I Love this Man. I have already watched several of his shows and his calm and easy manner is attractive plus he is a wonderful teacher. My sincere respect to you Sensei. 🙏🙏🙏

[@vincent_2232]

Such a cool video! Hoping Jon does videos on recipes that are cheap and easy for people trying to better their cooking skills 🤞 aka me lol

[@vincent_2232]

@@jonkung thanks Jon ❤️ I appreciate you and your fun and relaxing content!!!!

[@AutumnTea01]

The crunch ❤

[@dianemarieevans9145]

I bought a Kimchi Kit from a company out of N ew York so I could make small batches when I wanted Kimchi. Just don't care much for the ones sold in stores. This company has you add cilantro when adding the paste and it really adds to it. Just a Thought. Also they sell all ready made Kimchi and one of their products is Baby Bok Choy Kimchi. The Guy Is Korean and it's a small Family Business that he runs. It's called 'Mama O's. ' I'm just an older woman who happens to Love Kimchi. I grew up next to a Korean woman who introduced me to another world of food. I just stumbled on your channel and absolutely fell in Love. Love your no-nonsense style. Looking forward to more videos. Thank you for making my day.

[@tinkiak6052]

I like to use quartered Brussel sprouts. I brine them overnight and they turn out yummy.

[@guillermobernal9840]

Love how real your channel is.

[@donjohnson1335]

Both bok choi and broccoli are related to cabbage. They're all types of mustard plant.

[@lakid9749]

I dig the real like aspect of your vids. Its such a cool idea just to be real and less calculated toward perfect video instruction. Leas robotic and a joy to watch Cheers

[@kylorenthehusky2584]

Love the color lighting and your cooking and your vibe

[@drasco61084]

You are a delight to watch. Thank you

[@wuziq]

love it, just watched the whole thing and i appreciated the parts that show that you're figuring it out. and now i really want bok choy kimchi.

[@kalonkoi6113]

the tone when he said "they're at Costco now"..... lolol when you love and hate an idea all at once

[@BarrieGrieve]

Scottish Kimchi = Brussel Sprout Kimchi.... It's utterly amazing.

[@foo.d]

In regards to the difficulty in finding the salted shrimp, do you think using the Chinese small dried shrimp (xiāpí) would give a similar effect?

[@sky_does_things]

Looks good, next time after brining def squeeze the water out of the leaves and part of the stalk not too rough to break the stalk.

[@sky_does_things]

And green onions no need to brine

[@cuthip]

Oh woah it’s the 17-year-old pickle brine lady jar! I’ve never seen anyone else use one of those haha

[@MabansAllDay]

haha! Bisexual lighting, IYKYK @2:55 I love how he goes through trouble of asking Siri to tell him what it is in grams, when he has a scale on hand and that can literally do it!! I've done this but still funny.

[@Shemhamforash422]

3:06 "it doesn't do that" Google voice does 😁

[@shadybad9836]

Hi mate, l live in the NW of the UK, where l get my bok choy from say's baby bok choy is a smaller version of the normal looking bok choy. Also is your cooker an Ager? TIA

[@prvg7851]

Could you please make a video about the difference(s) between stock & broth please? Or are they the same thing? I would like for it to be without music in the video please, I don’t want to struggle in hearing you, Sir.

[@alexanderfielding]

I'd just like to say I was the 69th comment apparently... nice. Great video Chef! Growing up with a Korean step mum made me absolutely love Kim chi, I'm going to try your recipe out for sure!

[@domw3239]

A sexual awakening has begun

[@DP-jaja]

I’m the dude asking you the Korean v Chinese JaJamyun….appreciate your honesty. How about Korean (tang soo yuk) v Chinese sweet and sour pork.

[@aaron-kirk]

20:55 Cabbages and Broccoli are both Brassicas and are in fact the same species; both were cultivated and evolved from the same plant. Bok Choy is also in the Brassica genus, but from a different species.

[@yoriazae]

Bokchoy is lovely

[@TheCornBanana]

Try pickled mustard greens

[@leoperez6953]

🤩🤩

[@ladytygerphoenix5987]

It does exist and it just call Bok Choy kimchi. You seem like you were on the right path, but apparently you don't do it like the napa cabbage. So far, I have found 3 people, as follows: Mrspark vlog, Nan the House Chef and Hape's mmmchi.

[@Unassuming_Gay]

I love bok choy so much, it was the first vegetable I bought seeds for, I am doing this right now :3

[@addammadd]

Those of you new to fermentation, take it from a dude who’s still married after 8 years of such experiments: Get a fart fridge. Put it somewhere the partner doesn’t have to deal with it. There’s always a mini fridge on the marketplace going for cheap or free. Keep it at 50f or so.

[@defrozendonut8715]

the waffle house has found its new host

[@smarvala]

From the "The Korean vegan" shorts kzbin.infoLPi8dlr9bXo?feature=share Might give you an idea

[@denzellwalls564]

Jon: Why does Apple and onion smell oddly nice together? Me: I KNOW! Jon: Who am I taking to? Me: ME!

[@bendingriver7101]

The answer? Yes, of course! I worked as the sous chef at a ramen shop owned by a Korean and Thai guy, so just the definition of the Asian diaspora and we made so much kimchi (5-10 GALLONS A WEEK) and my favorite kimchi always had bok choy or Yu choy! The Yu choy stems we would would chop and then cut at a bias. Was excellent!

[@Getatron]

I definitely hope there'll be more videos in this style, because it makes me feel like you've personally invited us to your kitchen, working like a chef who is so over it. Your irreverent style makes me genuinely happy to see, and you still manage to bring across a lot of warmth towards your "guests". This is great.

[@Tobeh]

I absolutely love this style of video. The little awkward bits that others would remove are so good. I fully support this!

[@msmichi4718]

Let's be real, bisexual lighting is 1000% necessary.

[@williamcraig8268]

love this format would love to see more longer videos like this

[@resuzuki2401]

Chaotic long format Jon has been my favorite so far!

[@excusemeIhaveapinkbeard]

The first 8 seconds were incredible.

[@jacktheripperVII]

Broccoli, cabbage, radishes and bok choi are all related (tribe brassiceae) Super important family of vegetables highly recommend reading up on it they have a fascinating history

[@keshawnivory7900]

This is making me smile as I remember a delicious jjigae I made after I applied kimchi methodology to some excess collard greens!!

[@tanluwils1736]

I recently discovered your channel and would also have to echo what's been seam that this is a great style of video where you're candid and you don't edit out those 'awkward moments'. It's like we're 'there' with you. Regarding whether there's any equivalent to bakchoi kimchi, I would say the closest thing in Korean cuisine is 얼갈이 김치 (eolgari kimchi) which is the young and tender portion of napa cabbage that's used to make kimchi. One reason I think bakchoi kimchi isn't a thing in Korea is because bakchoi doesn't have a long growing season in colder climates. My parents grow bakchoi in upstate NY and they have to harvest by late September or their crop suffers. Where as napa cabbage is more forgiving in colder climates. My guess is that since China has such a wide range of climates, we're bound to find something much more similar to what you're making there, and I'd put money on Yunnan province since they have one of the most varied climates in China. There's a wonderful documentary on Netflix about Chinese culinary heritage called "Flavorful Origins". Highly recommended!

[@ksaylor83]

my daughter's Korean mother in law said bok choy kimchi is called "Geotjeori"

[@tybellsprout]

This was a fun watch, thanks for doing the experimentation for us! I believe the salted shrimp you mention is called "Saeujeot" will also have "새우젓" on the tin (found in the refrigerated section in the Asian mart I frequent). Maangchi is also a good resource for a good start on cooking Korean food.

[@the_roar384]

every time he takes a bite, his voice drop an octave

[@BannanaAnna12]

Hi, I live in Germany and while there are asian supermarkets around nowadays I still prefer using Spitzkohl or just regular cole for my kimchi since I love it fresh and crunchy.

[@nggyunglydngraady]

Spitzkohl for the win!

[@szymiboi]

love doing math with the watch

[@kem1208]

Mr. Lee's Asian Market in Asheville NC has the best Kim chi known to man, his wife makes it and they sell it in the market. This white guy and his husband make a special trip about every couple of months to load up on supplies and homemade Kim chi. He Is in the Skyland Crest shopping center if you are near Asheville, you won't be disappointed. They are good folks.

[@Holystic-Mystic]

I just read major parts of the medical medium book… it broke my heart when he states that fermented foods eaten regularly are not good , that essentially pickles our brains 😒. It’s contradictory to all the health benefits I read about .

[@Nimora]

Damn you can see the muscle gains you are getting in the past couple of months

[@Sentientdreamer]

Your kitchen is a magical place!!! ❤️🥰

[@BexEvans]

I have been putting off getting a fermentation jar and doing something like this. But the more videos I see it just makes me want to get over my fear of f-ing it uo

[@jaysom3504]

I usually add baby bok choy to my kimchi just because it is cheap at my local Asian grocery store and adds a lot of volume to the end product so I have more in general.

[@XboxTheBeatboxer]

still waiting on the fourth Avatar element video...

[@jayjaymcfly7475]

A genius reigns in chaos :) BTW, I just did a recipe that has nothing to do with yours lol, but lets see where it ends up. Thats the beauty of fermenting, as long as you keep the salt level right, you are free to go nuts! Good job though, I enjoyed watching and getting inspired by your "recipe" :) You are just as insane as I am when its about cooking bro.

[@debiesubaugher]

Bok choy, cabbage, broccoli are all related, came from wild mustard plant.

[@uhyanyan]

This was fun to watch!

[@darcyspencer4279]

Aside bok shoy and shrimp marinade/korean fish sauce replacement, I don't think the following ingredients go in traditional Kimchi either: coriander, cumin, schezuan peppercorn, white pepper, Kashmiri chili, Sirarakong hathei chili, garlic chives, shallots, cognac.

[@Garanon5]

This is good info. I'm curious to know how long you were able to keep it refrigerated. Before I saw your vid I was a little discouraged as another youtuber had said it could only be eaten fresh and kept in a fridge for 3 days. kzbin.info/www/bejne/bIWwlaiId8yXnbs&ab_channel=JiaChoi But you're okay, so this is very encouraging!

[@Dzaeli]

the woody part of the chives won't get tender during the fermentation if it's anything like wild garlic. I made some experimental wild garlic kimchi and it stayed tough. I used it to flavor soups but it was un-chewable.

[@skytzro]

I know nothing about the process but I have had bok choy kimchi homemade at my local Asian market when I was living in Orlando. They also had it with nettle as well.

[@a.wagner7985]

Ey man, im sorry you have such few views now. Would love to watch your stff but i now have other priorities in life. I love your stuff tho, and you are a great fitness inspiration

[@monicali]

These jars seems so cool. Is it worth buying for kimchi making?

[@CLONDONH]

chef this is so cool!!!! I wanna make it one day as well! also, love this type of video, very chill yet informative~! super fun to watch :)

[@bered4894]

2:27 I‘ve seen a couple of kimchi recipes, actually I think all of them dry brining the cabbage

[@wizpig64]

i wish i didnt have to freeze peeled garlic for it to make any sense economically

[@DP-jaja]

I can hear the puppers walking around in excitement at the end 😍🐶

[@AmbivalentDreams]

You should try making Som Pak, Lao fermented mustard greens

[@siddylee]

i do the same thing " the answer to this simple math is this but let me consult my calculator to make sure i'm correct" 😅

[@GeorgeSchuler]

I do love this style of video. You have really helped me engage through food with my family from Taiwan by sharing fusions, history, ideas…. Thank you so much.

[@wranther]

One benefit of "playing" with one's food does come to life in this video! -Bob...

[@wizpig64]

wow i would love a sheet pan rack in my kitchen. stackable counterspace on wheels!

[@chasethelegendarycat2430]

What size is that pickle jar? I need one that big! lol

[@idkwuzgoinon]

Asking Siri for conversions is too real lol I do it all the time

[@znmnky13]

Do you think Filipino bagoong would work in place of the Korean shrimp paste?

[@blazenlanie]

He asks "who am I talking to?" as if I'm not watching🤷

[@MOMOD854]

Kimchi cronch asmr❤

[@liverocks62]

I am salivating 😋

[@pachinoize]

I love kimchi ❤

[@chenvictor8]

Cool video

[@DP-jaja]

How was this after awhile? Korean aunties say you can’t ferment bok choy kimchi….only fresh Kim chi.

[@jonkung]

I think they might be right. It was good but not for long term

[@ChezzaOuttaNowhere]

My fav random shorts that come up is the “My pickle brine is older than you” woman. And I really want to get one of those jars. Keeping fermented. Veggies around is really good for my constitution.

[@smwillia]

Your improvisational culinary experimentation here is fantastic and entertaining.

[@adamhunter1223]

Maybe not having the shrimp isn't entirely a bad thing? As it stands, it's at least vegetarian if not vegan. It's also good for those of us who can't eat seafood at all. I think vegan kimchi is a thing, so it stands to reason that there's a substitute for the shrimp that could work in this recipe. Also, my mind immediately leaps to making a sandwich out of this. Chopped up and stuffed into a crusty roll.

[@popefacto5945]

The salted/fermented shrimp definitely adds a dimension to kimchi that's hard to describe but also hard to miss (if that makes any sense).

[@NP-zl7dz]

It felt weird having the camera far away from you at the start of the video, but then you moved closer and all felt at peace again

[@usafan96soren20]

All right 🤩 I'm intollerant to cabbage and I'm on a mission to kimchi a lot of different vegetables. My first one was bok choy and I fell in love with it. My latest batch has chard ☺️

[@igot_chu]

well i watch a what i eat in a week channel and they did make bokchoy kimchi because they bought too much i also saw others use pineapple

[@bonchonmaru]

I'm curious to see how this'll turn out since vodka would probably inhibit some of the bacterial growth.

[@war_kittens]

Have you seen CookingBomb's 16 year old pickle brine? You should check her stuff out.

[@zayasmith1184]

Dude loved the long format, ps the kitchen is be-a-u-ti-ful!!!

[@kimchikat2169]

True, Broccoli and Bok choy belong to the family of Brassicaceae. 🤓