Home Cooking By Ingredient • Asian pickles : Korea : recipes for sweet, sour, salty, by Karen Solomon

Asian pickles : Korea : recipes for sweet, sour, salty, by Karen Solomon

By Karen Solomon

For Asian nutrients aficionados in addition to preservers and picklers searching for new frontiers, the common standout is Korea's diversified array of pickled items and leading edge style pairings that wow the palate. This e-book may also help you discover a brand new holding horizon with fail-proof directions and a range of extra valuable resources.

summary: For Asian nutrition aficionados in addition to preservers and picklers searching for new frontiers, the traditional standout is Korea's diversified array of pickled items and leading edge style pairings that wow the palate. This publication might help you discover a brand new conserving horizon with fail-proof directions and a variety of extra valuable assets

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Extra resources for Asian pickles : Korea : recipes for sweet, sour, salty, cured, and fermented kimchi and banchan

Sample text

Place a layer of plastic wrap directly, but loosely, on top of the kimchi, leaving room for air to come in along the sides. Place the board back in place on top, and weight again with 5 pounds. Cover the whole assemblage loosely with a clean kitchen towel to keep out insects and debris but let air flow in. Let the cabbage rest, weighted, in a cool, dark place for 4 to 6 days, until it takes on a pleasantly fermented odor. Don’t worry if you see liquid pooling in the bottom; this is part of the transformation.

Dried Shrimp Salted dried shrimp come in a variety of sizes. Often served sautéed as part of a side dish or tossed into a stew, they also add a nice briny flavor to pickling seasoning. Dried shrimp come from all over Asia, but I prefer to look for brands whose only ingredients are shrimp and salt. Note that even though they’re dried, these are sometimes found in the refrigerated section of Asian markets. If you wish, you can also salt and dry your own in an oven set to the lowest heat or in a food dehydrator.

Lay a small sheet of plastic wrap directly over the top of the mixture loosely (not over the mouth of the vessel; push the plastic wrap down into the jar then pull it back from the edges a bit), leaving a bit of breathing room at the edges. Place a drop lid on top of the plastic wrap and put a 1-pound weight on top. Cover the whole assemblage with a secured, clean kitchen towel to let air flow in but keep out insects and debris, and place the vessel in a cool, dark place. Let the gochujang sit and ferment for 6 to 7 months.

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