Beilage
Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
2 Std.Für 20Nutri-Score A€
A
2 Std.
2 Std.Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
was Sie brauchen
Zutaten
carrot (peeled, cut into sticks)Obst & Gemüse400 g
daikon radish (peeled, cut into sticks)Obst & Gemüse400 g
salt (for salting the vegetables)Gewürze30 g
water (for the sweet pickling liquid)Andere1 Liter
rice vinegarVorräte60 ml
sugarVorräte60 g- green cabbage (outer leaves and core removed, washed)Obst & Gemüse826 g
salt (2% of the cabbage weight)Gewürze16,4 g- water (for the brine)Andere1 Liter
- salt (for the brine)Gewürze36 g
- bay leafGewürze3 Stücke
- chili flakesGewürze2 g
- black peppercornsGewürze5 g
cucumber (washed, tips trimmed)Obst & Gemüse800 g
garlic (large clove, sliced)Obst & Gemüse1 Stück- dill (roughly chopped)Obst & Gemüse20 g
- cherry tomatoes (small cut in each)Obst & Gemüse200 g
- cauliflower (cut into large florets)Obst & Gemüse200 g
- bird's eye chiliObst & Gemüse3 Stücke
- garlic (large cloves)Obst & Gemüse7 Stücke
- coriander seedsGewürze5 g
black pepperGewürze3 g- white vinegarVorräte150 ml
- salt (extra, for the spicy pickle)Gewürze10 g
pro Portion
Nährwerte
44kcal
- Kohlenhydrate
- 10 g
- Eiweiß
- 1 g
- Fett
- 0 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
Küchenwaage
Seiher
fermentation jar
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the carrot and daikon
- Peel the carrot and the daikon radish.
- Cut them into sticks, roughly a 50/50 ratio of carrot to daikon.
- Toss with the salt and leave to sit so the juices are drawn out.
- Schritt 2
Make the sweet pickling liquid
- Bring the water to a boil with the salt, rice vinegar and sugar.
- Taste and adjust: more vinegar for a stronger pickle, more sugar for a sweeter one.
- Simmer briefly, then let it cool completely.
- Schritt 3
Rinse and dry the vegetables
- Rinse the salt off the carrot and daikon.
- Let them drip dry.
- Schritt 4
Pack the carrot and daikon pickle
- Pack the vegetables into a jar.
- Pour over the cooled pickling liquid to cover.
- Keep in the fridge; it lasts easily two months.
- Schritt 5
Start the sauerkraut
- Remove the outer leaves and core of the cabbage, then wash it.
- Weigh the cabbage and weigh out 2% of its weight in salt.
- Sprinkle the salt over and squeeze and massage the cabbage until juices release.
- Schritt 6
Pack and ferment the sauerkraut
- Pack the cabbage tightly into a jar, pressing it down.
- Keep the cabbage submerged under its liquid with a weight or a bag of water.
- Leave in a cool, dry place away from the sun and taste every day; ready in three to four days.
- Schritt 7
Make the brine for the half-sour cucumbers
- Bring the water and salt to a boil.
- Add the bay leaves, chili flakes, peppercorns and dill.
- Let the brine cool down completely.
- Schritt 8
Prepare the cucumbers
- Wash the cucumbers and trim the tips on both sides.
- Pack them into a jar with the sliced garlic and chopped dill.
- Pour the cooled brine over to cover.
- Schritt 9
Ferment the cucumbers
- Leave at room temperature in a cool, dry place away from sunlight.
- Taste every day; ready in three to five days.
- Schritt 10
Assemble the spicy snacking pickle
- Cut a tiny slit in each cherry tomato so the liquid can get in.
- Cut the cauliflower into large pieces and slice the garlic.
- Add the bird's eye chilies, coriander seeds and black pepper.
- Schritt 11
Cover with an aggressive pickling liquid
- Mix the pickling liquid with white vinegar and extra salt.
- Pour over the vegetables and press them down.
- Refrigerate for at least 24 hours before eating.
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