Accompagnement
Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
2 hPour 20Nutri-Score A€
A
2 h
2 hPickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
ce qu’il vous faut
Ingrédients
carrot (peeled, cut into sticks)Fruits et légumes400 g
daikon radish (peeled, cut into sticks)Fruits et légumes400 g
salt (for salting the vegetables)Épices30 g
water (for the sweet pickling liquid)Autres1 litre
rice vinegarÉpicerie60 ml
sugarÉpicerie60 g- green cabbage (outer leaves and core removed, washed)Fruits et légumes826 g
salt (2% of the cabbage weight)Épices16,4 g- water (for the brine)Autres1 litre
- salt (for the brine)Épices36 g
- bay leafÉpices3 morceaux
- chili flakesÉpices2 g
- black peppercornsÉpices5 g
cucumber (washed, tips trimmed)Fruits et légumes800 g
garlic (large clove, sliced)Fruits et légumes1 morceau- dill (roughly chopped)Fruits et légumes20 g
- cherry tomatoes (small cut in each)Fruits et légumes200 g
- cauliflower (cut into large florets)Fruits et légumes200 g
- bird's eye chiliFruits et légumes3 morceaux
- garlic (large cloves)Fruits et légumes7 morceaux
- coriander seedsÉpices5 g
black pepperÉpices3 g- white vinegarÉpicerie150 ml
- salt (extra, for the spicy pickle)Épices10 g
par portion
Nutrition
44kcal
- Glucides
- 10 g
- Protéines
- 1 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Balance de cuisine
Passoire
fermentation jar
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Rinse and dry the vegetables
- Rinse the salt off the carrot and daikon.
- Let them drip dry.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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