Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (14 page)

YIELDS APPROXIMATELY 1 PINT

 

 1 pound of broccolini (approximately 1 large bunch)

 1 teaspoon pickling or canning salt

 2 garlic cloves, peeled and minced

 2 tablespoons rice wine vinegar

 
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teaspoon cayenne pepper

 2 tablespoons sesame oil

1. Peel any overly-thick broccolini stems so that they are all the same thickness, and trim any excessively long stems.
   
2. Toss the broccolini with the remaining ingredients in a small bowl. Cover the bowl, and place it in the refrigerator for up to 2 days.
   
3. Drain the broccolini and reheat in a pan to serve the stalks alongside a stir-fry, or as a topping to steamed white rice.
   

Variations of kimchi emphasize radishes, scallions, or cucumbers, and seasoning options include ginger, chocolate, and coffee
.

YIELDS APPROXIMATELY 4 PINTS

 

 4 cloves garlic, peeled

 1 cup onion, chopped

 2 tablespoons diced gingerroot

 1 tablespoon unpasteurized miso

 4 heads green cabbage

 
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daikon radish

 3 tablespoons pickling or canning salt

1. Using a food processor, blender, or heavy-duty juicer, blend the garlic, onion, ginger, and miso into a sauce.
   
2. Grate, shred, or chop the cabbage and daikon radish. Mix in the salt and squeeze or pound the cabbage to create the brine.
   
3. Mix the cabbage and daikon with the kimchi sauce.
   
4. Pack the kimchi into a 1-gallon glass jar or crock. Make sure there are no gaps or air pockets. Place a weight over the kimchi to keep it covered in the brine. Place a lid loosely over the opening so pressure may still release.
   
5. Let the kimchi sit at room temperature. It will be ready to eat in 4–5 days. Place in smaller glass jars, seal them, and store in the refrigerator for up to a month.
   

This Korean dish dates back thousands of years and is first mentioned in Chinese writings that date to about 1000
B.C.E
. Kimchi is a good source of probiotics, vitamin A, and vitamin C.

 

This version of kimchi is downright potent, funky, fiery, and probably not for everyone. Still, for those who crave authentic flavor, this recipe can’t be beat!

YIELDS 20 SERVINGS

 

 1 head of napa cabbage (about 2 pounds)

 6 tablespoons pickling or canning salt

 1 small daikon radish, cut into thin matchsticks

 2 tablespoons ground Korean red chilies (you should be able to find this at most Asian groceries; if not use red chili pepper flakes)

 2 tablespoons diced Thai red chilies

 2 tablespoons sugar

 4 cloves of garlic, peeled and finely minced

 
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bunch scallions, finely chopped

 1 (2-inch) piece of fresh ginger, peeled and finely minced

 4 tablespoons fish sauce, available at Asian markets

 3 tablespoons salted shrimp paste (available at Asian markets)

1. Slicing lengthwise, cut the cabbage into quarters. Working carefully, sprinkle the quarters with 3 tablespoons of the salt, being sure to get salt in between all the layers of leaves.
   
2. Toss daikon with remaining salt in a large bowl. Add cabbage and let vegetables sit for at least 2 hours.
   
3. After a few hours, the cabbage should be quite wilted. Put cabbage and daikon in a colander to drain liquid. Rinse well, making sure to get all the salt out from in between the leaves. Shake gently to dry.
   
4. Combine the rest of the ingredients into a paste, making sure to avoid inhaling peppers or rubbing your eyes and mouth while handling the paste.
   
5. Rub the paste all over the vegetables, again getting inside all of the layers of cabbage leaves. Pack the kimchi into a large, clean glass preserving jar or several smaller ones. You may need to cut the cabbage into smaller sections to do so.
   
6. Screw the lid on the jars and let kimchi sit out for 24 hours before refrigerating.
   
7. Move kimchi to the refrigerator, using as needed. It will continue to ferment in the refrigerator, getting even tastier and more sour. It will keep for at least a week.
   

These pickles can be made ahead of time, and then stored in the refrigerator for a week. because umeboshi vinegar turns vegetables pink, these pickles add a splash of bright pink color to the plate. other root vegetables, greens, or red cabbage can be used in place of radishes
.

YIELDS 1 CUP

 

 4 small red radishes

 
³
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cup water

 
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cup umeboshi vinegar

1. Slice radishes into thin half-moons.
   
2. Place sliced radishes into a glass jar.
   
3. Pour umeboshi vinegar and water over radishes.
   
4. Cover jar with a cheesecloth and store at room temperature for 1–3 days.
   
5. Rinse off the liquid before serving.
   

Pickles that can be made in one to three days are considered to be quick pickles. they are generally lighter and sweeter than preserved pickles, and they are best served in warmer weather, such as spring and summer. a quick dip in umeboshi vinegar will turn any mild vegetable into a colorful and vibrant-tasting condiment for an asian-style meal.

 

Tamari quick pickles use tamari as the fermenting agent. Regular soy sauce can also be used in place of tamari. A variety of root vegetables can also be used for pickling
.

YIELDS 1 CUP

 

 
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medium carrot

 
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medium daikon

 
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cup tamari

 1
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cups water

1. Slice carrot and daikon into matchsticks, keeping the size and shape as even as possible.
   
2. Place carrot and daikon strips into a glass jar.
   
3. Cover vegetables with tamari and water.
   
4. Cover the jar with a cheesecloth and store at room temperature for 1–3 days.
   
5. Rinse off the salty liquid before serving.
   

Tamari is a traditional Japanese variety of soy sauce that tends to be thicker and more deeply flavored than the traditional soy that you see in grocery stores. Because of this, it tends to impart a more complex taste than other varieties. You should be able to find at least one kind of tamari at your local grocery store. If not, any Asian grocer will have multiple varieties available.

 

This type of blend is very popular throughout Asia and the Eastern world as an appetizer, side dish, or snack. Try it with Chinese five-spice powder in place of the ginger
.

YIELDS 2 QUARTS

 

 1
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pounds mustard greens

 3 cups carrots, thinly sliced

 
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pound shallots, peeled

 2 fresh red chilies, seeded and diced

 2 teaspoons pickling or canning salt

 2 teaspoons brown sugar

 1 teaspoon fresh ginger, grated

 
¹
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cup dark ale

 
²
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cup malt vinegar