Posted in Recipes

Cauliflower Pickle

Cauliflower Pickle 1

I often buy a commercially made pickle consisting of sections of gherkin, cocktail onions, and cauliflower florets with turmeric as a main flavor component. The cauliflower is my favorite part but I usually find that there are too few pieces in each jar and, with most brands, they are often just a tad too sweet. Accordingly, I made a batch of pickle containing nothing but cauliflower, just a little sugar, and a spice blend to suit my own taste…  Continue reading “Cauliflower Pickle”

Posted in Equipment, Recipes

Daikon Kimchi

Daikon Kimchi 01

As a follow up to my basic Brine Pickled Daikon post a few days ago, I am, for today’s recipe, going to use Daikon again. This time, however, I am going to make a variety of the Korean style pickle known as Kimchi. May people will be familiar with Kimchi, at least in passing, but  the sorts made with Daikon are not generally as well known in the west as are the cabbage varieties.

As one might expect, there are countless versions of Kimchi… Daikon, Cabbage, or otherwise… but the most familiar combines a main vegetable along with secondary items, chiefly green onions, ginger and garlic, and then these are fermented in a spicy paste of red chili. In Korea, it is also very common to add seafood products which, when fermented, add a rich depth to the overall taste. Oysters are quite common, as is fish sauce, or else the very pungent Korean Salted Shrimp. I am going to be using Dried Shrimp in today’s recipe, but other than that, it will be pretty straightforward…  Continue reading “Daikon Kimchi”

Posted in Experiments, Recipes

Brine Pickled Daikon

Daikon Pickle 01

Today, I am going to be using some of my wife’s homegrown Daikon to make a very simple but tasty brine-fermented pickle. Since our Daikon yield this past season was very small, the tiny daikon we grew can be pickled whole rather than cut up in chunks as is more common.

Most people are familiar with the Korean style of pickle known as Kimchi, but usually only with the very popular type in which vegetables, most notably cabbage, are fermented in a fiery medium containing lots of chili powder or paste. A lesser known type (at least outside of Korea), is the sort sometimes referred to as ‘Water Kimchi’ is simply made using a clear brine. This sort, most commonly made with a radish of some sort, also usually combines other mild flavor additions such as green onions, ginger and, especially popular in Korea, sliced Asian pear. Today, my recipe will be very simple indeed. As such, there is nothing particularly Korean about it but it does capture the basic idea and is thus a good introduction to the process of brine-pickling in general…  Continue reading “Brine Pickled Daikon”

Posted in Foodstuffs

Foodstuff: Tienjin Pickled Vegetable (天津冬菜)

Tienjin Pickle 1

Today’s post features a very interesting food product that I have used in my kitchen many times over the years. Essentially, it is a salted cabbage pickle, somewhat like a rather dry Chinese version of sauerkraut, and is a specialty of the northern Chinese municipality of Tienjin. It is commonly available in Asian groceries, often packaged in vacuum-sealed plastic bags, but it also comes in a variety of attractive earthenware crocks, which, I have to admit, is probably what inspired me to buy it in the first place… Continue reading “Foodstuff: Tienjin Pickled Vegetable (天津冬菜)”

Posted in Experiments, Recipes

Pickled Bamboo Dumplings

When I featured Chili Bamboo Shoots in a Foodstuffs post some time ago, I mentioned that I would like to try using them as a dumpling filling. After a couple of other experiments using the stuff I only have a little left in the jar and I need to use it up. There really isn’t enough to use them alone as a dumpling stuffing, so I decided to use some of my homemade Pickled Mustard Greens and ground Pork to round out the volume. Anyway, for this experiment, we will be essentially be doing the Chinese style dumpling known as Jiaozi, or more specifically, 蒸餃子(zhēng jiǎozi), since we will be steaming them… Continue reading “Pickled Bamboo Dumplings”

Posted in Experiments, Recipes

Homemade Pickled Mustard Greens

Recently, I featured some commercially produced Pickled Mustard Greens in a foodstuff post and subsequently used the product in some follow up recipe experiments. Now, since our greenhouse harvest is now complete (meager though it was), I am able to do up a batch of the homemade variety. I have not made pickles using mustard before but the technique I will be using here is largely the same as I use for other vegetables… Continue reading “Homemade Pickled Mustard Greens”

Posted in Experiments, Recipes

Dry Fried Beef with Preserved Bamboo

I put together this little stir-fried dish to explore the Chili Bamboo Shoots  I featured in a recent ‘Foodstuffs’ post. This product, comprising shredded bamboo preserved in oil with a touch of chili has a lovely fermented richness that makes for a terrific condiment but also works well cooked with stronger tasting meats like lamb or beef. I am using beef in this experiment and have kept the ingredient list fairly simple so that, if you give it a try, you can get to really experience the preserved bamboo flavor… Continue reading “Dry Fried Beef with Preserved Bamboo”

Posted in Foodstuffs

Foodstuff: Chili Bamboo Shoots

For years, my only experience with bamboo shoots was those awful bland strips that came in cans. If you rinsed them long enough to get rid of the nasty ‘canned’ taste, you always ended up washing away whatever other residual flavor they might have had. In recent years, however, I have been able to enjoy a variety of commercial products featuring shoots that have been lightly fermented and then packaged either in a brine or oil. My wife and I are especially fond of those pickled with chili, as is the one you see pictured above… Continue reading “Foodstuff: Chili Bamboo Shoots”

Posted in Foodstuffs

Pickled Mustard Greens (Lotus Brand)

Pickled Mustard Greens are a fairly common Asian cuisine and are especially popular in China where they are often simply called ‘suan cai’ (酸菜), or ‘sour vegetable’. Homemade versions are often pickled in brine only, and thus tend to be very sour from the lactic acid alone, but commercial varieties often include vinegar and sugar and can thus be quite sweet. The brand you see pictured above is a product of Thailand rather than China and is one I have bought many times. It does list sugar as an ingredient but it is still really quite sour (and also pretty salty), at the same time… Continue reading “Pickled Mustard Greens (Lotus Brand)”