This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
Category: pickled and fermented
Korean braised pumpkin + green cabbage kimchi
This Korean recipe from Julia Park is a simple and delicious dish of Japanese pumpkin (AKA Kabocha squash). Clean and slice the pumpkin into wedges about 2cm (¾”) thick. You can leave the skin on. Choose a large fry pan which has a lid and heat 1 tablespoon of olive oil over medium heat. Brown…… Continue reading Korean braised pumpkin + green cabbage kimchi
enoki and carrot pickle
Enoki mushrooms have a mild fruity flavour and a great crunchy texture. In Japan, pickles (otsukemono) are served with every meal and this sweet pickle (amazuzuke) is a delicious example. Remove the bottom part of a bunch of enoki mushrooms and gently break them apart. Peel and cut 1 or 2 carrots into batons of…… Continue reading enoki and carrot pickle
pickled turnips
These are the ubiquitous pickles of the Middle East. You may have had them with falafel or in a kebab. They are a vinegary, garlicky, slightly spicy and the perfect foil for so many foods. I served mine recently for an Iranian style meal with my homemade marinated feta, flat bread, and platters of herbs,…… Continue reading pickled turnips
homemade miso
Miso is a traditional Japanese seasoning. It’s a thick paste made by fermenting a mixture of soybeans, salt and kōji rice. Koji rice is a rice cultured with the Aspergillus Oryzae fungus which is used for fermenting miso as well as sake and soy sauce. Salty with a rich umami flavour, Miso is used in Japan to…… Continue reading homemade miso
kimchi 2.0
I decided to make some kimchi again, this time using a more traditional method from this recipe. To split a Napa cabbage without losing any leaves, make a short cut in the base and tear the cabbage in half. Repeat and make quarters and even eighths, depending on the size of your cabbage. Dunk the…… Continue reading kimchi 2.0
sauerkraut
All you need to make Sauerkraut is cabbage, salt and time. Shred 1 whole cabbage finely and place it in a large bowl. Add 1 tablespoon of fine sea salt and massage the salt into the cabbage until the cellular structure breaks down, releasing liquid and making the cabbage quite limp. Pack the cabbage tightly…… Continue reading sauerkraut
kimchi
Kimchi is a traditional Korean side dish (banchan) made from salted and fermented vegetables.There are hundreds of varieties of kimchi but it is most commonly made with napa cabbage and Korean white radish (mu) and a variety of seasonings including Korean chilli flakes (gochugaru), garlic, ginger and often dried seafood. Traditionally kimchi was stored underground in jars but today…… Continue reading kimchi
green olives
We’ve just marinated this year’s olives. It’s taken a lot of experimenting to decide on the final method. The first thing was trying them green (unripe) or black (ripe). My preference is for green as the olives are still firm and have a nice nutty flavour. This means, because they’re unripe, that they need to…… Continue reading green olives
michelle picker cooks 