Wednesday, July 15, 2009
I cook everyday (on weekdays only dinner due to my job), but in the rush of getting food ready before Mike gets home, I don’t take as many pictures as I would like. So, for the sake of posting I figured I might as well share my newfound interest in the world of pickling… Korean-style!
I love banchan, the small plates filled with a wide array of side dishes that accompany entrées in a Korean restaurant. They can be as simple as seasoned vegetables, egg dishes, or as elaborate as cooked tofu, meat dishes and pickled vegetables. It’s really hard for me to select my favorites. It all depends on my mood and I love the idea of having something new and different each bite. Yum… It’s such a culinary experience.
I usually make most of my banchan except for the pickled ones like kimchi. I tried making kimchi a few years ago with horribly bland results and it was traumatic enough that I haven’t tried since. So, when I found a simple recipe for pickled peppers and garlic, I decided to go for it. I added all the ingredients into a tall jar and let them sit. After two weeks, you can refrigerate and eat as desired.
Due to my impatient nature, I checked on it after a week and it smelled of sweet soy sauce and vinegar combined with fragrant garlic….. I think these are going to turn out soooo good!! ^.^ I can’t wait to try them and update, but for now I leave you the recipe.
Pickled Long Green Peppers and Garlic
Ingredients:
2 cups water1 cup rice wine
1 1/4 cup vinegar
2 1/2 cups soy sauce
1 1/4 cup of sugar
10-15 long green peppers or as many as will fit
3 cloves of garlic, peeled
Mix all the ingredients until the sugar is dissolved. Transfer to a large canning jar and add green peppers and garlic. Allow to sit for 2 weeks. After two weeks, they will be pickled enough to eat so you can keep them in refrigerator and consumed as desired.
^.^*
