March 3, 2011
I LOVE asian pickles. I spent several years in South Korea (with the Army) and was always excited to see what type of pickled side dishes we would get at different restaurants. Recently I decided to start experimenting with my own versions.
Miso Carrots Recipe:
2 medium carrots (peeled and julianned)
1 1/2 tbsp red miso paste
1 tbsp apple cider vinegar
1/2 tsp minced (pickled) garlic
Combine Miso, vinegar and garlic in a sealable container that will also accommodate all of the carrots you have prepared. Once Miso, vinegar and garlic are fully combined add carrots to container. Close container and shake until carrots are fully coated. refrigerate for 1 hour. Serve. (carrots are good for up to one week).
Ume Radishes Recipe:
8-10 radishes (washed, and quartered – skin still on)
2 tsp Ume Vinegar
1/2 tsp pomegranate molasses
1/2 tsp hot pepper paste
2 tbsp white wine
Combine Ume Vinegar, Pomegranate Molasses, Hot Pepper Sauce and White Wine in a sealable container that can accommodate all of radishes you just prepared. Once all wet ingredients are combined add radishes. Close container and shake until radishes are fully coated. refrigerate for 1 hour. Serve. (carrots are good for up to one week).
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