Sunday, January 10, 2010

Pickled

Pickled

We have a friend from Sichuan, who makes us these pickled vegetables. Delicious. What they do is use the leftovers from things like white radish, cabbage, peppers - the skin, rinds, everything you usually toss out - and pickle them in a broth of vinegar, rice spirit, peppercorns, and some mystery ingredient that I can't quite figure out. Some kind of floral alcohol, but I just can't pinpoint.

Anyways, it's absolutely delicious. Spicy, with a beautiful balance between being acidic and tingly. The vegetables stay crispy, so long as you store it in a cool, dark place. As soon as the broth turns cloudy, it's done and needs to be poured out. Perfect as an accompaniment to spice up and add some punch to a meal.

I need to know this secret ingredient.

DF

2 comments:

  1. I find Sake gives sometimes a Floral / Fruitiness, maybe its that crazy asian moon shine Muy Thai?

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  2. Maybe! She's not telling me anything.

    ReplyDelete