Hey, it’s Chanda again…with another vegan friendly recipe (seems like we have been on a role with recipes all week….guess we have been hoongray!).
So, I mentioned before that I am currently tutoring four very cool kids from Korea. We’ve been having a blast and laughing a lot, but by far the coolest aspect of the job is that I get to eat homemade Korean food. Their chaperone from Korea has made some really wonderful things, and I wanted to share with you one of my most recent favs (this seriously changes from week to week as she whips up new, and exciting cuisine!)
These are Korean pickles….they are perfect as a crunchy salad for a snack or a condiment to many main courses (btw these go amazingly with beef dishes…they cut the richness).
1 English cucumber, sliced
1 red onion, quartered and then sliced
1/4 green cabbage
1 large head of broccoli (optional)
1-2 jalapenos, sliced with the ribs and seeds maintained
(obviously, if you don’t like spice, just use one….but this is a crucial ingredient….it gives a ton of flavor)
Daikon radish (optional)
1 large carrot, sliced
1 cup of UNseasoned rice wine vinegar
1 cup of sugar
1/2 cup of water
1/2 teaspoon salt
This was a chop-fest! As you can see here, I chopped up cucumbers, Napa cabbage, jalapenos, daikon and red onions. Broccoli is also an awesome addition, basically anything that will give me a crunch!
In the midst of all that chopping, get out some rice wine vinegar and some sugar.
You need one cup of rice vinegar, one cup of sugar, 1/2 a cup of water and a bit of salt. Crazy simple recipe, right?? The best usually are, aren’t they? As soon as it comes to an angry boil, pour the mixture over your fresh vegetables in a heat resistant bowl or jar (you do not want an explosion of shattered glass! 🙂 ).
Now that the boiling mixture and the veggies are combined, the most important step is to mix. As you mix, you will notice that everything will deflate a tad (seriously, only a tad!) as the veggies loose a bit o’ their H2O. If you did this in a bowl first, now is time to find a big jar so that you can store these beauties in the fridge. Ummmm, I kinda made a mess as I mixed since I tried to do it in the jar to begin with….maybe you will learn from my mistake. 😉
I think I may need to buy something at Costco in order to snag a jar big enough for pickling…super-sized food equals super-sized jars to recycle 🙂
This veggie treasure gets even better in the fridge as the week goes. The flavor becomes so developed as they continue to pickle.
I hope you wind up crushin’ on this recipe as much as I do! Sean and I have been having these with every meal, even breakfast!! Yep, a bowl of rice with some scrambled eggs, Siracha and sesame oil is perfect with these pickles!
Bon apetit, peeps! Thanks for checkin’ in on what we are Zestin’ up!
Photos Credit to: Jessica Helton
These Korean pickled veggies are perfect as a crunchy salad for a snack or a condiment to many main dishes (btw these go amazingly with the richness of beef dishes).
- 1 English cucumber, sliced
- 1 red onion, quartered and sliced
- 1/4 green cabbage
- 1 large head of broccoli (optional)
- 1-2 jalapeños, sliced (obviously, if you don't like spice, just use one....but this is a crucial ingredient....it gives a ton of flavor)
- Daikon radish (optional)
- 1 large carrot, sliced
- 1 cup unseasoned rice wine vinegar
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp salt
Start by chopping up your cucumbers, Napa cabbage, jalapeños, daikon, red onions, and broccoli.
Next get one cup of rice vinegar, one cup of sugar, 1/2 a cup of water and a bit of salt. As soon as it comes to an angry boil, pour the mixture over your fresh vegetables in a heat resistant bowl or jar.
Now the most important step is to mix. Feel free to do this in a large bowl before adding to the glass jar. Then store these beauties in the fridge.