Ok, so by now we've got you recycling your takeaway menus and whipping up your own Asian-inspired meals at home. (Go you, BTW!)
The next step is getting jiggy with the condiments that take your home-cooked meal to the next level. In this case, we're talking pickles - specifically ginger and radish pickles. Really, no Asian-inspired meal is complete without several condiments, and pickles up up there for their unique flavours and value as a palate-cleanser or digestive aid.
Experts say fermented foods - like pickles - may help strengthen your gut microbiome, meaning a healthy digestive system. :)
Sure, you can buy ready-made pickles any old day but you're going to feel like an absolute legend by making them yourself! It really is so easy, and how pretty do these look?
Seriously, pickles are dead easy to make - are you pumped for pickling?
Ginger Pickles
To make a jar, you'll need:
250g piece Ginger, sliced finely
Tbsp sugar
Tbsp salt
Tbsp vinegar
To make:
- Place ginger in a clean, sterilised* glass jar
- Place sugar, salt, vinegar and water in a pan on the stovetop, bring to boil until sugar and salt are dissolved
- Pour brine over the ginger (careful, it's hot!)
- Seal jar
- Leave on kitchen bench overnight, then place in fridge
Pickled Radish
To make a jar, you need:
Bunch radish, take tops off
Rice vinegar
1 tbsp coriander seeds
To make:
- Put radish in a jar, with a coriander seeds
- Cover with rice vinegar and refrigerate.
** To sterilise your jar, simply fill it with boiling water, pop the lid on a sit for a few minutes, then dry thoroughly.
You can store your pickles - unopened - in your pantry cupboard for around 6 month. Once opened, store in the fridge and consume within a couple of days.
Did you make a batch? We'd love to see! Email us a pic at hello@yourfoodcollective.com
