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Aug. 31st, 2016 05:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Banh Mi Pickles.
(Yes, I know banh mi means "bread". This makes the pickled mixture that goes on a banh mi sandwich. Sheesh.)
1 daikon radish, about 1 lb / 450 g
1 lb / 450 g carrots
23 g kosher salt
1 jalapeno pepper
1 1/2 cloves garlic, peeled (Ha! I used... four.)
Stem the daikon and carrots, but leave them unpeeled. Julienne them. Place in a bowl and toss with the salt. Slice the jalapeno lengthwise and set aside. Slice the garlic thinly and toss it into the root mixture. Let sit for a while to macerate.
Take a small handful of the now-damp vegetables and pack them into a quart / 1 liter jar. Lay one of the jalapeno halves against the side of the jar, push the pointed end into the mixture at the bottom, and pack roots around it. Once the pepper is held in place, put the other jalapeno half against another side of the jar. Pack full of the daikon mixture. Press down on the veg in the jar to draw the maximum amount of brine to the surface.
Place a small water-filled Ziploc (or other weight mechanism) on top and cover the jar. Place in a small bowl on the counter (to collect any bubble-over) and ferment at room temperature for a week.
Remove the weight, secure the lid, and place the jar in the fridge.
"Although washing vegetables in cool water is great, peeling vegetables for fermentation is a no-no. The majority of the bacteria necessary for fermentation live on the skins of vegetables. A peeled vegetable may fail to ferment, or it may ferment extremely slowly, leading to issues with texture or mold."
What worked: These were fine. Nice and crisp with a slight fermented zing. No discernible garlic or jalapeno flavor, which saddened me a bit. They'll go into banh mi sandwiches next week (spoiler!) and will make a decent, healthy garnish on boring baked chicken breasts.
What didn't: I know they fermented, because I had placed the jar in a bowl on the counter and had to dump out the liquid that pushed out. It may have been too cool during the week to get a whole lot of ferment, but I didn't want to keep it out indefinitely because the veg would turn mushy.
Will I make it again? Not any time soon. I made an 80% batch which was still more than a quart, and it'll take a while to use up.
(Yes, I know banh mi means "bread". This makes the pickled mixture that goes on a banh mi sandwich. Sheesh.)
1 daikon radish, about 1 lb / 450 g
1 lb / 450 g carrots
23 g kosher salt
1 jalapeno pepper
1 1/2 cloves garlic, peeled (Ha! I used... four.)
Stem the daikon and carrots, but leave them unpeeled. Julienne them. Place in a bowl and toss with the salt. Slice the jalapeno lengthwise and set aside. Slice the garlic thinly and toss it into the root mixture. Let sit for a while to macerate.
Take a small handful of the now-damp vegetables and pack them into a quart / 1 liter jar. Lay one of the jalapeno halves against the side of the jar, push the pointed end into the mixture at the bottom, and pack roots around it. Once the pepper is held in place, put the other jalapeno half against another side of the jar. Pack full of the daikon mixture. Press down on the veg in the jar to draw the maximum amount of brine to the surface.
Place a small water-filled Ziploc (or other weight mechanism) on top and cover the jar. Place in a small bowl on the counter (to collect any bubble-over) and ferment at room temperature for a week.
Remove the weight, secure the lid, and place the jar in the fridge.
"Although washing vegetables in cool water is great, peeling vegetables for fermentation is a no-no. The majority of the bacteria necessary for fermentation live on the skins of vegetables. A peeled vegetable may fail to ferment, or it may ferment extremely slowly, leading to issues with texture or mold."
What worked: These were fine. Nice and crisp with a slight fermented zing. No discernible garlic or jalapeno flavor, which saddened me a bit. They'll go into banh mi sandwiches next week (spoiler!) and will make a decent, healthy garnish on boring baked chicken breasts.
What didn't: I know they fermented, because I had placed the jar in a bowl on the counter and had to dump out the liquid that pushed out. It may have been too cool during the week to get a whole lot of ferment, but I didn't want to keep it out indefinitely because the veg would turn mushy.
Will I make it again? Not any time soon. I made an 80% batch which was still more than a quart, and it'll take a while to use up.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
There are special presses to make these now.
Date: 2016-09-01 02:22 am (UTC)no subject
Date: 2016-09-01 05:24 am (UTC)no subject
Date: 2016-09-01 01:54 pm (UTC)no subject
Date: 2016-09-01 02:38 pm (UTC)This is very good but super rich
http://www.theravenouscouple.com/2009/05/bun-thit-nuong-vietnamese-grilled-pork-with-vermicelli.html
Noodles yeaaaah
Basically it goes with a lot of stuff.
no subject
Date: 2016-09-01 07:08 pm (UTC)no subject
Date: 2016-09-01 10:10 pm (UTC)