Asian Pickles
It’s the middle of summer, and if you ask us, spending a lot of time in a hot kitchen doesn’t exactly rank highly on our summer to-do list. That’s where pickles come in. These delightfully tangy side dishes are perfect things to make in the heat of summer when you don’t want to spend a prolonged period of time in front of a hot stove. They’re also easy-to-make: Asian pickles are consumed so often that it’s more practical to make them quickly and store them in the fridge.
We’ve complied a list of four of our favorite quick pickles here:
Radish in Chili Oil (Yan Chi Luobo)
This spicy Chinese pickle does not skimp on the heat. It’s a perfect accompaniment for everything from meats to rice.
Peel radish then cut radish into matchsticks.
Add salt to radish and let sit for at least 30 minutes.
Drain any liquid that comes out. Rinse the radish with water to remove excess salt.
Combine the remaining ingredients and then add to the radish.
Pack into an airtight container. Let sit at room temp for one day, then put into refrigerator. Will keep for 2 weeks.
1 lbs daikon radish
1.5 tbs kosher salt
2 tbs soy sauce
3 tbs chili sauce (Lao Gan Ma)
1 tbs sesame oil
2 tsp sugar
Jangajji
While the most famous pickle in Korean cuisine is kimchi, jangajji is as equally delicious. However, jangajji is a non-fermented type of pickle that encompasses a wide range of ingredients and styles. For our recipe, we’re using chayote squash and jalapeno peppers, two plants that are not native to Korea. However, it’s commonly found amongst the banchans in many American Korean restaurants, as some of the first Korean immigrants adapted their recipes to include local ingredients.
1 cup soy sauce
1 cup sugar
1 cup vinegar
1 chayote squash
2 jalapeno peppers
1 medium onion
Make a soy sauce brine that combines soy sauce, vinegar, and sugar.
Heat brine until it starts to boil and let sit.
Deseed the chayote squash and cut into bite size pieces about 1/4” in thickness.
Cut jalapeno peppers and onions into similarly sized bite sized pieces.
Put all vegetables into a container.
Pour the hot brine on top.
Let sit for a day at room temperature, then put in fridge for up to two weeks.
This recipe can be easily adapted to fit your tastes and produce. Don’t like spicy foods? Don’t add the jalapeno peppers. Have some extra garlic cloves laying around? Throw them in the recipe. Want yours to be less sweet? Add less sugar. Want to create your own jangajji? Go right ahead: the key here is the 1:1:1 starting point ratio of soy sauce, sugar, and vinegar!
Do Chua
Pickles are an essential part of Vietnamese cuisine. There are so many different types of Vietnamese pickles, all designed to act as a textural and flavor contrast to whatever else is served on the table.
One of the most famous Vietnamese pickles is Do Chua, which is traditionally made with daikon radishes and carrots. It serves as the accompaniment for many dishes, but is famously found as the tangy component to the popular banh mi sandwich.
2 large carrots
3/4 lbs daikon radish
1 tsp salt
3/4 cup sugar
1/4 cup vinegar
1 cup water
Peel and cut 2 large carrots into matchsticks.
Peel and cut about .75 pound of daikon radish into matchsticks.
Add 1 tsp salt, mix and let sit.
Drain the liquid and rinse to remove excess salt.
Combine 3/4 cup sugar, 1/4 cup vinegar, 1 cup water.
Pour over carrot and daikon. Let sit overnight and refrigerate for up to 2 weeks.
There you have it! That was quick and easy right?
Bonus: Want to make a banh mi to go with your Do Chua? Check out this great banh mi recipe from Hungry Huy’s Blog.
Atchara
Filipino food embraces vinegars and other acidic flavors. The beloved Filipino pickle, Atchara, is no different. It is commonly served with fried and fatty dishes to act as a flavor contrast.
3lbs green papaya, julienned
2 carrots, julienned
1 red bell pepper, julienned
1 medium onion, thinly sliced
Add 8 cloves garlic
1.5 tbsp whole peppercorn
1 knob ginger into strips
1/4 cup salt
1.5 tsp salt
2 cup white vinegar
1 c sugar
1 small box raisin
Combine julienned papaya with 1/4 cup salt and mix.
Cover and let sit in the refrigerator at least 6hrs (overnight is best).
Drain liquid and rinse the papaya with water to remove excess salt.
Squeeze papaya until water is mostly removed.
Combine papaya with carrots, garlic, onion, peppercorn, red bell pepper, raisins
Add sugar, 1.5 tsp salt, and vinegar in pot and bring to boil.
Pour the vinegar onto the vegetables.
Cool and then move to refrigerator.
If you want to impress people with your culinary prowess, try making Filipino lechon pork belly. It’s the perfect dish to serve with atchara!
Did you enjoy making these refreshing bites? If so, tag us at @luckyricedotcom on Instagram! We’d love to see the pickles you’ve made and how you’re using them!