![]() Vegetable Profile: Bok Choy( Brassica rapa, Chinensis group) See also: Pac choy Description: A sweet and mild tasting, upright green with thick succulent stalks. We love this crop for sautees and ferments, especially Korean style kimchi. Nutrition: Choy is considerably rich in calcium, antioxidant beta-carotene, and features diversity of phytonutrients common of the cabbage family. It’s a cooling and soothing tonic for the digestive system and helps expel excess water. Storage: Choy stores well in the fridge for 5-7 days in a waterproof container and with light moisture. Use: The juiciness of this green is best put to use in stirfries and ferments. Cooked: wash and chop the choy from base to tops (excluding the roots) and add to eated olive oil, minced garlic, and soy sauce. Fermented: Chop thinly like cabbage, salt until it tastes like seawater, and mix with carrot and other cabbage family plants. Pack firmly into a jar, with a smaller jar inside to weigh the matter down under the juices. Let ferment, covered but breathing, on the counter for 3-7 days. Cap tightly and refrigerate. Use it on everything! Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition The Art of Fermentation by Sandor Eliz Katz Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!
1 Comment
JUDY Grover
6/12/2020 05:48:20 am
not sure if this is what was in my share but whatever it was I didn't recognize it and wasn't on my list, it was full of little holes like from bugs - is this what I had and why the bug holes?
Reply
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
November 2020
Categories |