Pickled bok choy

Pickled bok choy, known as 'suan cai' in Chinese, is a traditional fermented vegetable dish originating from China. It is typically made from bok choy or similar leafy greens that are salted and left to ferment, developing a distinctive sour flavor and crunchy texture.

🍽️ Nutrition at a glance

Suan cai is generally low in calories and fat, providing a modest amount of carbohydrates and some dietary fiber. It is a good source of vitamins like vitamin C and K, and the fermentation process can enhance its probiotic content, which may support gut health.

Nutrition breakdown

Calories	35 kcal
Protein	2 g
Carbs	6 g
Fat	0.5 g
Fiber	2.5 g
Sugar	1.5 g
Sodium	1200 mg
Sodium	1200 mg
Potassium	350 mg
Vitamin C	25 mg
Vitamin K	45 mcg
Calcium	105 mg
Iron	1.2 mg
Vitamin A	120 mcg RAE
Folate	40 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pickled bok choy is a staple in many Chinese households, often used as a condiment or ingredient to add a tangy kick to dishes like noodle soups or stir-fries. Nutritionally, its fermentation process not only preserves the vegetable but also increases the availability of certain nutrients and beneficial bacteria.