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Pickled Assorted Vegetables 涼拌什錦泡菜

Pickled Assorted Vegetables Recipe 涼拌什錦泡菜 

Ingredients:

1 chayote
1 kohlrabi
1/2 stick carrot
5 Persian cucumbers
1/4 stick daikon
3 gloves garlic– chopped
1-2 red hot peppers– chopped
sushi vinegar
sugar
water

Method:

  1. Prepare chayote: Peel off the skin and remove the core. Rinse to remove the sliminess of the chayote. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into chayote with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  2. Prepare kohlrabi: Remove the outer skin of kohlrabi, then cut into small thin size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into kohlrabi with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  3. Prepare carrot: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into carrot with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  4. Prepare cucumbers: Remove both ends and the core of cucumbers. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into cucumbers with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  5. Prepare daikon: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into daikon with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
  6. Combine all vegetables, garlic and peppers in a large bowl (non metal, non plastic). Add enough sushi vinegar to cover half of the vegetables. Then add enough water to barely cover the top of vegetables. Add sugar to taste. Stir with a spoon until sugar dissolves. Cover and let it sit in the fridge for at least 1 day for the marinade to soak in. Stir the vegetables the next day and continue chilling in the fridge. Pickled vegetables last at least 2 weeks if kept well in fridge. Be sure to use a clean dry spoon to take out a portion for consumption.

Regina’s Note:

  • How to pick kohlrabi: Pick young kohlrabi that is more greenish rather than pale color, preferably with a little green leaves on the top. Old kohlrabi will have tough, chewy fibers/roots throughout the vegetables that make it impossible to use for making dishes.
  • How to pick cucumbers: Always pick cucumbers that are firm. There should not be any wrinkles on the skin or else it’s not fresh.
  • How to pick daikon: Pick daikon with smooth skin. Check the cut stems– they should look freshly cut. Put daikon in your hand and it should feel heavy to you. If it doesn’t feel heavy the daikon might be old or hollow inside.

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This is a very easy, refreshing side dish to accompany any heavy flavored meat dishes. I like to use mini Persian cucumber, because its skin is not as thick as regular American cucumber. If you can’t find Persian cucumber, English cucumber works fine as well. Also, you can marinate the cucumbers for several days, but toss in soy sauce and other seasoning before serving.

Cucumber Appertizer

Cucumber Appertizer

Cucumber Appertizer Recipe

Ingredients:
6 Persian cucumbers
2 cloves garlic– chopped
2 tbsp rice vinegar
2 tbsp sugar
pinch of salt

2 tbsp thick soy sauce– see note below
1 tbsp sesame oil
1 red hot pepper– chopped

Method:

  1. Remove both ends of cucumbers, cut into 1 inch length, then crush with the side of a knife to break open, remove the core.
  2. Put cucumber, garlic, vinegar, sugar and salt in a bowl. Stir around until sugar dissolves. Cover and marinate for at least 4 hours in the fridge (This can be done several days ahead– if planning for longer marinating time, use less vinegar and sugar)
  3. When it’s ready to serve, drain the cucumber and toss it with remaining ingredients. Serve at cold or room temperature.

Regina’s Note:

  • Cucumber: Choose cucumber that has thinner skin and smaller core, such Persian cucumber, Japanese cucumber or Hot House English cucumber. Pick a good firm cucumber and avoid those are slightly softer on both ends.
  • Thick soy sauce: This Taiwanese style thick soy sauce can be found in Asian grocery stores that carry Taiwanese products. I like to use thick soy sauce for this dish because the soy sauce is not thin as regular soy sauce, less chance for diluting and more flavorful.

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