So I picked up the recent issue of Gourmet, and was completely enthralled with David Chang's recipes. I really like the clean tastes and the pickles were a great idea for people to try. So off to the market I went. I wanted to make some pickles for some upcoming events. PIckles as a condiment are wonder vehicles for flavor and textures. A great acidic counterpoint to savory dishes. So I will make some of his pickles here and some others> In the coming weeks I will pull them out and show you some of the ideas to fruition.
Basic Pickling Solution
6 cups water
1 1/2 cups rice wine vinegar
3 cups sugar
1/2 cup kosher salt
Bring water and other ingredients to a boil in a non reactive sauce pan. Stir until sugar and salt dissolve.
Remove and steep with flavoring components separately.
I have chosen to pickle some sunchokes (jerusalem artichokes) with shichimi togarashi (asian 7 spice, recipe follows).
I will also do some multi colored carrots in coriander, and celery root with caraway and fennel seed.
Steep 1 1/2 tsp of each ingredient with 1/3 of the pickling solution. Place julienned veg in separate airtight containers and cover with pickling solution. Cover and chill for 1 week. Shaking jar occassionally.
This is a great basic recipe to get you started. The possibilities are pretty much endless. have fun
Shichimi togorashi
3 tbs sancho pepper
3 tbs tangerine or orange peel (dried and grinded, available at asian markets)
3 tbs chilli pepper
2 tbs garlic
1 tbs nori flakes
1 tbs black sesame seeds
1 tbs toasted sesame seeds
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