Friday, July 30, 2010

My First Pickle

Several months ago, I made this insane Sweet Heart Purse for a contest and I had a bunch of kohlrabi left over.  Jean suggested that I try pickling it.  Pickling is a method to naturally preserve perishable food.  Acidity (or salinity), lack of oxygen, and low temperature discourage the bad bacteria and promotes food fermentation.  Pickling is done for all types of cultures and cuisines.  Pickling is also a great way to introduce vitamin B into the diet.

To pickle a vegetable or fruit:
Step 1: Sanitize the jar and the lid in boiling water
Step 2: Add the vegetable or fruit with a brine (a liquid with some kind of salt) and/or vinegar.
Step 3: Tightly seal the container and store it in a cool dark place, until the desired taste is obtained.

Here is a list of issues and signs of possible spoilage.

Jean's mother often pickle vegetable in soy sauce and rice vinegar and that's exactly what we did.  After a few weeks, I forgot about the pickle in the back of my fridge until now.  This is what it looks like and it was delicious with a bowl of congee for breakfast.  This is a great way to cut down calories and still have strong flavours for your breakfast.  This pickle also makes a great aperitif for lunch or dinner.  Alternatively, you can use it to flavour a broth or noodle soup.

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