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Rezept von Karen Solomon: Daikon and Carrot Pickle

Rezept von Karen Solomon: Daikon and Carrot Pickle

Asian Pickles – Sweet, Sour, Salty, Cured,
and Fermented Preserves from Korea,
Japan, China, India and Beyond
Karen Solomon
Fotos Jennifer Martiné
Hier: Elisabeth von Pölnitz-Eisfeld
Ten Speed Press (2014)

Diese dünnen Rettich- und Karottenstreifen gehören zum vietnamesischen Sandwich Banh mih unbedingt dazu, passen aber natürlich auch zu allen anderen Sandwiches. Leicht säuerlich und erfrischend, doch nicht exotisch. Isabel

ORIGINALREZEPT von Karen Solomon: Daikon and Carrot Pickle
Makes about 1½ cups
Time: about 1½ hours

You’ve got a French roll, pâté, roast pork, mayo, sliced chiles, and a fistful of cilantro. What’s missing? The light, crisp julienned car­rot and daikon pickle that is essential to the banh mi Vietnamese sandwich experience. Get your knife and get to work! The results will be worth it. (You can julienne the vegetables with a mandoline, but I don’t recommend the food processor, as the texture often gets too soft and mushy.) Oh, and should you wish to elevate that sandwich from “Royale” to “Royale with Cheese,” as they would say in Pulp Fiction, you will also want to make a batch of Pickled Bean Sprouts.

12 ounces daikon radish, peeled
8 ounces carrots, peeled
1 teaspoon kosher salt
½ cup distilled white vinegar
¾ cup water
3 tablespoons sugar

1. Chop the daikon and carrots into 1½ – to 2-inch-long matchsticks. Toss them with the salt in a medium bowl and let them sit for 30 minutes, stirring once halfway through.

2. Drain the vegetables and pack them into a 20-ounce (or larger) jar. In a measuring cup with a spout, combine the vinegar, water, and sugar and stir to dissolve the sugar, then pour the brine over the vegetables, pressing down on the vegetables as needed to submerge them.

3. This pickle can be eaten in an hour, but it’s even better if you let it sit, refrigerated, until the next day. It will keep for at least a month in the refrigerator. Note that its aroma will get quite strong, but that its flavor and texture will hold beautifully.

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Geschrieben im Juli 2016