If you want something crunchy and spicy that comes together at home without much fuss, bok choy kimchi is worth trying. It takes less time than traditional napa cabbage kimchi, which makes it a solid starting point if you’re new to making kimchi.
The flavor sits somewhere between spicy, tangy, and a little sweet, and you can eat it fresh or let it ferment first. Bok choy stems are thick and crunchy — some compare it to celery — while napa cabbage is soft and leafy, so the two kimchis land in different places even though the technique is nearly the same.
If you like experimenting with kimchi beyond napa cabbage, try our Chonggak Kimchi made with whole baby radishes, or go back to basics with our Napa Cabbage Kimchi.
FAQ
What is bok choy kimchi?
A Korean-style fermented or fresh side dish where bok choy is prepared with salt and a spicy gochugaru-based seasoning.
Is bok choy used for kimchi traditionally?
Bok choy isn't traditionally as common as napa cabbage, but it's a popular regional and modern variation, especially made when bok choy is easily available.
Can you use bok choy for kimchi instead of napa cabbage?
Yes. It follows the same technique — just the texture and taste differ, with bok choy giving a crunchier, fresher result.
Is bok choy kimchi good for you?
Yes, it's low-calorie, rich in vitamins A, C, and K, and thanks to fermentation, it also provides gut-friendly probiotics.
How many calories are in bok choy kimchi?
Roughly 30-40 calories per 100g serving, which can vary a bit depending on the ingredients.
Bok choy vs napa cabbage kimchi – what's the difference?
Bok choy is crunchy and tastes fresh, while napa cabbage is soft and gives a deeper, more traditional fermented flavor.
How do you cut bok choy for kimchi?
Trim a little bit of the root end, leaving the leaves attached, then cut it in half or into quarters lengthwise so that each piece has both the white and green parts.
Can you make bok choy kimchi without fish sauce?
Yes, swap in soy sauce or tamari in the same quantity for a vegan-friendly version.
Can bok choy go in kimchi jjigae (stew)?
Yes, especially well-fermented bok choy kimchi, 2-3 weeks old, which is perfect for making a flavorful jjigae.
How long does bok choy kimchi last in the fridge?
Best within 2-4 weeks; it stays edible for 1-2 months if stored properly, though the flavor turns increasingly sour over time.
Is bok choy kimchi fermented the same way as regular kimchi?
Yes, the same basic process is followed – salt brining, seasoning paste, and then a bit of fermentation at room temperature – but the fermentation time for bok choy kimchi is generally shorter compared to napa cabbage.
What's the difference between baby bok choy and regular bok choy kimchi?
Baby bok choy is small, more tender, and mildly sweet, so both prep time and brining time are a bit shorter.
Can you make a quick, non-fermented version?
Yes — this is called geotjeori style, where fresh seasoned bok choy is served immediately without fermentation, ready in under 30 minutes.
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