RECIPE: Bok Choy Kimchi by Jess Wang
In 2016, Jess Wang, founder of Picklé Pickle Co., teamed up with Asian Pacific Islander Forward Movement (APIFM) to create a healthy summer cooking book, called “Nurturing Our Roots: An Asian American Guide to Summer Cooking”
“Nurturing Our Roots” is a “collection of savory summer recipes features seasonal produce with water-conscious and energy efficient cooking methods.” It contained information on healthy portion for Asian America diets, tips for efficient summer cooking, and many delicious recipes!
Jess hosted her first pickling workshop with APIFM in October 2015. Since then, Jess has hosted many pickling workshop using various techniques and locally sourced produce through her seasonally-inspired and community driven pickle workshop series, Picklé.
A few weeks ago, we talked with Jess about her experiences in her journey with pickling, read more about it here. We asked Jess to revisit one of her recipes from the 2016 cookbook. She shared some new insight and added her annotations to the 2016 recipe. We hope that you get to enjoy this new updated Bok Choy Kimchi recipe!
