Dodatek
Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
2 godz.Porcje: 20Nutri-Score A€
A
2 godz.
2 godz.Pickle Day: Vietnamese Carrot & Daikon Pickle, Sauerkraut, Half-Sour Cucumbers & Spicy Snacking Pickle
przepis od
Chad Kubanoff
@chadkubanoff
3 przepisy
3 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
carrot (peeled, cut into sticks)Warzywa i owoce400 g
daikon radish (peeled, cut into sticks)Warzywa i owoce400 g
salt (for salting the vegetables)Przyprawy30 g
water (for the sweet pickling liquid)Inne1 litr
rice vinegarSpiżarnia60 ml
sugarSpiżarnia60 g- green cabbage (outer leaves and core removed, washed)Warzywa i owoce826 g
salt (2% of the cabbage weight)Przyprawy16,4 g- water (for the brine)Inne1 litr
- salt (for the brine)Przyprawy36 g
- bay leafPrzyprawy3 kawałki
- chili flakesPrzyprawy2 g
- black peppercornsPrzyprawy5 g
cucumber (washed, tips trimmed)Warzywa i owoce800 g
garlic (large clove, sliced)Warzywa i owoce1 kawałek- dill (roughly chopped)Warzywa i owoce20 g
- cherry tomatoes (small cut in each)Warzywa i owoce200 g
- cauliflower (cut into large florets)Warzywa i owoce200 g
- bird's eye chiliWarzywa i owoce3 kawałki
- garlic (large cloves)Warzywa i owoce7 kawałki
- coriander seedsPrzyprawy5 g
black pepperPrzyprawy3 g- white vinegarSpiżarnia150 ml
- salt (extra, for the spicy pickle)Przyprawy10 g
na porcję
Wartości odżywcze
44kcal
- Węglowodany
- 10 g
- Białko
- 1 g
- Tłuszcz
- 0 g
czego użyjesz
Przybory
Rondel
Miska
Waga kuchenna
Durszlak
fermentation jar
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Rinse and dry the vegetables
- Rinse the salt off the carrot and daikon.
- Let them drip dry.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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