Five-colored Country-style Pickled Vegetables, like a vibrant painting, bloom with captivating brilliance on the dining table. The red chili peppers, yellow pickled peppers, emerald green bamboo shoots, orange carrots, and translucent white radishes intertwine to create a colorful and beautiful pattern. The collision and fusion of these colors seem to give the Country-style Pickled Vegetables an infinite vitality that is truly enchanting.
Ingredients for Country-style Pickled Vegetables:
| White radish | 200g |
| Carrot | 200g |
| Bamboo shoots | 200g |
| Ginger | 50g |
| Salt | 6g |
| Aginomoto | 1g |
| Sugar | 10g |
| White vinegar | 30g |
| Pickled Chilli and Pickled Chili Water | 600g |
Step:
1.First of all, we have chosen white radish, carrot, and bamboo shoots as the main ingredients. These ingredients each have their own unique nutritional components and textures. Ginger is used to enhance the aroma and taste of the dish. We start by preparing the ingredients. The outer skin of the white radish is peeled off, revealing its smooth skin like a pearl in winter. The carrot is also peeled, with both ends cut off, exposing its vibrant flesh. Half a stalk of bamboo shoot is peeled, and its tender green flesh reminds us of the breath of spring. Meanwhile, we prepare a small piece of ginger, hoping it will bring a hint of warmth to our dish.Next, we start by cutting the bamboo shoot into thick slices and placing them in a bowl. The carrot is also cut into thick slices, allowing it to absorb the flavor of the seasonings better. The white radish is first halved, then cut into thick slices, making it easier to cook and giving it a more delicate texture. Finally, we thinly slice the ginger and place it separately in a bowl. This way, we can add the ginger at any time during the cooking process to enhance the aroma and flavor of the dish.
2.After all the ingredients were prepared, we added 4 grams of salt to the ready-made dish bowl and used our hands to toss it gently, ensuring that the salt was evenly distributed. This process is like giving the dish a gentle massage, allowing each piece of ingredient to fully absorb the flavors of the seasoning. Then, we proceeded with a 10-minute marination process. Although it may not seem long, it is enough time for the ingredients to release an enticing umami taste under the penetration of salt. At the same time, the marination process also enhances the tenderness and texture of the ingredients, adding layers of complexity. During these 10 minutes, it feels as if we can hear the ingredients quietly conversing among themselves, releasing even more delightful flavors stimulated by the salt. Our anticipation grows with each passing moment, filled with excitement for the dish that is about to be cooked.
3.After preparing all the ingredients, we soaked the sliced ginger in clear water. The purpose of this step is to remove any starch and impurities from the ginger slices, making them cleaner and fresher. While soaking, we can also gently rub the ginger slices to help remove impurities and minimize the pungent taste of ginger juice. As time passes, the ginger slices become more vibrant and plump.
4.Prepare a clean bowl and add 2 grams of salt, which brings a savory base flavor to the dish. Add 1 gram of Aginomoto, known for enhancing the taste and making the dish more delicious. Include 10 grams of white sugar, which balances the sweetness and enriches the overall flavor of the dish. Add 30 grams of white vinegar, providing a tangy freshness to the dish.Next, pour in about half of the bowl of pickled peppers and the pickled pepper water. These pickled peppers and their water can be easily found in supermarkets and are essential for cooking this dish. The unique spiciness of the pickled peppers complements the acidity of the white vinegar, making it mouthwatering. Use a spoon to stir the seasonings together until well mixed. With each stir, the sugar, salt, and MSG gradually dissolve, perfectly combining with the flavors of the white vinegar and pickled peppers.This process is like composing a beautiful piece of music, with various flavors dancing, colliding, and harmonizing in the bowl, ultimately creating an enchanting symphony of flavors.
5.After 10 minutes, rinse the radish and bamboo shoots with clean water to remove the salt. During the rinsing process, make sure to wash them thoroughly for two additional times to ensure a crisp texture and eliminate any lingering salty taste. Afterwards, carefully lift the washed radish and bamboo shoots from the water and drain off excess moisture. This step is crucial as properly draining the water allows the ingredients to better absorb the flavors of the seasonings, resulting in a more delicious dish.
6.After preparing all the ingredients, take out a clean glass jar. Start by placing the ginger at the bottom of the jar, followed by a few grains of small chili peppers. Pour in the prepared sugar-salt pickled pepper water, which was carefully crafted during the previous preparation steps. This pickled pepper water combines the unique flavors of sugar, salt, and pickled peppers, adding richness to our dish. Finally, neatly arrange the drained radish and bamboo shoots into the glass jar. These ingredients have absorbed the flavors of the seasonings through the marination and preparation process. Now, they are arranged in the jar, awaiting the sealed cooking process.Seal the glass jar carefully and place it in a cool, ventilated area. During the cold winter, it can quietly ferment and mature outside, while in the hot summer, it should be refrigerated in the refrigerator to maintain the freshness and texture of the ingredients. Now, let’s patiently wait. This delicious and healthy dish will slowly develop richer flavors in the upcoming time. And we will also experience the joy and sense of accomplishment in the process of cooking.
7.After patiently waiting for 24 hours, our pickled vegetables are finally ready to be served. Using clean chopsticks, we carefully lift the pickled vegetables out of the jar and place them on a plate. It is crucial to maintain hygiene during this process, ensuring that the chopsticks are free from any oily residue that could potentially spoil the pickled vegetables. The pickled vegetables on the plate are vibrant and colorful, with a combination of red and green, stimulating our appetite. To enhance the texture and flavor of the pickled vegetables, we drizzle some chili oil and sprinkle sesame seeds on top. Now, this delicious and healthy pickled dish can be enjoyed at the table.
Tips:
1.When cutting the vegetables, try to maintain a consistent and uniform size. This ensures that the pickled vegetables can absorb the seasonings evenly during the fermentation process, resulting in a consistent texture.
2.Salt is one of the key ingredients in pickling vegetables. It adds flavor and helps inhibit the growth of harmful microorganisms. However, it’s important to control the amount of salt used to avoid oversalting and impacting the taste.
3.Before pickling, thoroughly wash the vegetables to remove dirt and impurities that could affect the quality and taste of the pickles.
4.Choose a dry and odor-free container for pickling the vegetables.
When enjoying the colorful farmhouse pickles, you can almost feel the fresh air of the fields and the vitality of nature. Each bite combines the exhilarating spice of chili peppers with the crispness of bamboo shoots, creating a delightful harmony. The red and white carrot slices act as shining stars, adding an enticing sweetness to the dish. The imagery of the colorful farmhouse pickles resembles a joyful celebration, seamlessly blending culinary delights with visual splendor, evoking a sense of longing and joy.