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Baby Bok Choy Kimchi

October 31, 2016


Baby Bok Choy Kimchi....


2 bunches bok choy, bottoms removed

4 tablespoons ginger, diced

3 cloves garlic, diced

1 bunch spring onions, chopped

1/3 daikon radish, diced

chili (use as much as you like or none, depending on taste)

1 tablespoon salt

2 tablespoons whey


Put all ingredients in a container and mash until liquid starts to build up on the bottom of the container.  Put into glass jar with plastic lid leaving one inch at the top.  Make sure liquid comes to the top of the veggies, if not add a filtered water until it does.  Leave in a temperature-stable place for 5-7 days, then place in fridge.  Enjoy!


Fermented foods are great for your gut health, providing lots of friendly bacteria.  They are also rich in B vitamins, enzymes that help you digest your food and vitamin K2.  It's best to eat a bit at each meal.


Also, don't throw away the tops and bottoms of carrots, onions, etc; instead use them in your bone broths. I keep mine in a drawstring bag in the freezer until I have enough to make a stock.


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