During the chilly part of the year I usually have a craving for pickled vegetables rather than a fresh salads. The sweet and sour pickles work great with winter fatty and hearty dishes. Additionally, lactic acid fermented vegetables are rich in probiotic and enzymes and helps to improve our digestion naturally. Hope you will enjoy this quick and easy recipe. The brine recipe is versatile, just use your imagination to find the right seasonal vegetables, herbs, spices and aromatics. Hearty vegetables are the best here: carrot, cauliflower, pumpkin, radish, daikon (which is seriously delicious, but probably should be prepared separately, due intense flavour), grape, kamo kamo, okra, French beans, fennel, cabbage, apple, red onion.
Amazuzuke. Quick Vinegar Japanese-style PicklesCourse: Fermented Food, Gluten Free, Japanese Food, Salads, Vegan recipes, VegetarianCuisine: JapaneseDifficulty: Easy
The sweet and sour pickles work great with winter fatty and hearty dishes. Additionally, lactic acid fermented vegetables are rich in probiotic and enzymes and helps to improve our digestion naturally.
500g assorted vegetables
1 cup rice vinegar
1 cup filtered water
1.5 Tbs fine sea salt
2 Tbs sugar
1 thumb-size piece of kombu seaweed
piece of ginger (20g), peeled and sliced
1 Tbs yuzu peel (or lemon peel)
5 black peppercorns
5 pink peppercorns
1 garlic clove (optional)
chilli floss (optional)
+ 800 ml capacity jar
- Wash and peel the vegetables (if needed), cut into similar size segments. Pack the prepared vegetables into a sterilised 800 ml capacity jar tightly.
- Combine all ingredients for the brine in a small saucepan, bring to a boil. Pour marinade over the vegetables, close the jar with a lid tightly.
- The vegetables are ready for consumption in the next day. But I prefer to leave them for a few days.
- Keep in a fridge up to three weeks. Enjoy!
- If you use root vegetables, blanch them in a boiling water during a few minutes first.