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Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
2 uVoor 20Nutri-Score A€
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2 u
2 uPickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
recept van
Chad Kubanoff
@chadkubanoff
3 recepten
3 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
carrot (peeled, cut into sticks)Groente en fruit400 g
daikon radish (peeled, cut into sticks)Groente en fruit400 g
salt (for salting the vegetables)Kruiden en specerijen30 g
water (for the sweet pickling liquid)Overig1 liter
rice vinegarVoorraadkast60 ml
sugarVoorraadkast60 g- green cabbage (outer leaves and core removed, washed)Groente en fruit826 g
salt (2% of the cabbage weight)Kruiden en specerijen16,4 g- water (for the brine)Overig1 liter
- salt (for the brine)Kruiden en specerijen36 g
- bay leafKruiden en specerijen3 stukken
- chili flakesKruiden en specerijen2 g
- black peppercornsKruiden en specerijen5 g
cucumber (washed, tips trimmed)Groente en fruit800 g
garlic (large clove, sliced)Groente en fruit1 stuk- dill (roughly chopped)Groente en fruit20 g
- cherry tomatoes (small cut in each)Groente en fruit200 g
- cauliflower (cut into large florets)Groente en fruit200 g
- bird's eye chiliGroente en fruit3 stukken
- garlic (large cloves)Groente en fruit7 stukken
- coriander seedsKruiden en specerijen5 g
black pepperKruiden en specerijen3 g- white vinegarVoorraadkast150 ml
- salt (extra, for the spicy pickle)Kruiden en specerijen10 g
per portie
Voedingswaarden
44kcal
- Koolhydraten
- 10 g
- Eiwitten
- 1 g
- Vetten
- 0 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Keukenweegschaal
Vergiet
fermentation jar
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Rinse and dry the vegetables
- Rinse the salt off the carrot and daikon.
- Let them drip dry.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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