There’s a vast and delicious world of pickles beyond cucumbers, cauliflower and carrots. Explore different pickling techniques and vibrant pickles from #Japan #Korea #China #india and Southeast #asia
Asian Pickles offers recipes for a pan-Asian spread of #crunchy #sweet #sour and #spicy preserves.
Do you enjoy #pickledginger at Japanese restaurants? Try out this recipe to recreate it at home.
6 ounces fresh ginger, 1 Tbspn salt, 1/4 cup + 1 Tbspn sugar, 6 Tbspn unseasoned rice vinegar-
Peel the ginger (scrape w/ a spoon) and slice it paper thin with a mandolin or food processor and a slicing blade.
Toss the ginger with the 1 Tbspn sugar and salt and let it sit for 30 minutes. Bring a saucepan of water to a boil and ready a fine-mesh strainer.
After the 30 min., toss the coated ginger into the boiling water and stir for 45 seconds. Drain in the strainer and transfer to a 10 oz jar.
Combine the 1/4C sugar and the vinegar in the saucepan and bring to a boil. Pour the boiling brine over ginger. Make sure the ginger is submerged below the brine, cover it and let it sit at room temperature for 24 hours before moving it to the fridge. Enjoy after 1 week. It will keep for 6 months.
#preservedgoods #asianpickles #asianpickledvegetables #pickleallthethings