We started out this video making three pickles: pickled ginger, pickled fennel, and pickled daikon. But some technical difficulties meant a reshoot, leaving only enough time for the pickled fennel!
It would be insanely great to have a ready-to-shoot kitchen. Push record, do it, push stop, push publish! That is sort of the Gary Vaynerchuk model, and it obviously works for him. Harder to pull off with cooking though….
Do try this pickle if you can — I still haven’t met anyone who doesn’t go gaga over it! Unique, refreshing, healthy, gorgeous — it’s got it all. Got a pickle you can’ t live without? I’d love to hear about it!
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Thanks a million for the video. I made this last night using a small bit of palm sugar as the sweetener, a variety of vinegars as you suggest, and some umeboshi (which were fun to shop for.) I noticed that most umeboshi at my the market were made with MSG, although this was a large pan-Asian market, not a specifically Japanese one. I wonder if you have any thoughts on MSG in Japanese food? Is it an issue at all? I bought a variety without it, as I prefer to eschew needless chemicals whenever possible, but some tell me that the health risks of MSG are grossly overrated and that the Japanese don't fret about it. Again, thanks for the instruction. The pickled fennel is super-delicious and probably won't last long.
It's funny because old American recipes are full of all kinds of great pickled things, some fast and some slow. Watermelon rinds, zucchini, green tomatoes, beets, peppers… Somehow we've lost that, at least here on the West / Left coast. I made some quick pickled radishes the other day that were fantastic and beautiful to look at; likewise a mix of carrots, cabbage and cucumber. All were quick (made before dinner, eaten at dinner) and lovely for leftovers the next day as well. The radishes might have been my favorite–and the easiest!
Re: the umeboshi (sp?) . The jar I bought had over 1,000 mg of sodium per plum! Is that unusual? I gather you're using them instead of just salt and realize you don't eat all the salt in a pickle but wow. I love the flavor of the pickled plum but the sodium put me off a bit. Love trying new pickled things though. Ever since I was a kid, I'd eat nearly anything if it was pickled.
Thanks Dean and Ellen. Wow, I've never noticed any msg in my umeboshi, that's entirely strange. Japanese use WAY more msg than Americans or Europeans, no one there seems to develop the kind of allergies/reactions that people here do. But its use in umeboshi is new to me, I'd look for others — go to a Japanese market if you can.
Ellen, yes, boatloads of salt are common in umeboshi. I've never actually bothered to look at how many mg, but I knew it was quite a bit. In Japan it was magnificent, there was easy access to all kinds of artisanal umeboshi — almost everyone I knew in my neighborhood made their own, and most used way less salt than the big industrial companies do.
Welcome to our pickle fan club! You might want to search this blog for other pickles, there are a few more good ones. Just type "pickle" in the search box above my photo, upper right.
Thanks for the response, Eric! Well I've gone pickle-crazy since originally watching your video and finding this blog. I'll never buy store-bought pickled ginger again, now that I know how easy and how much better it is, done at home. I'm going to keep experimenting as having some pickled goods to enjoy with dinner has become an addictive pleasure. Looking forward to your next blog entry and SF Gate article!
I love Indian "pickle" chutneys, especially the sweeter ones. Here's one that's not spicy—from Kaumudi Marathe's "The Essential Marathi Cookbook" (which you can buy here:http://www.flipkart.com/author/kaumudi-marathe/).
This recipe works with apples, carrots, cauliflower, hard pears… but mango is the best, and it lasts about a week. Tastes great just by itself on naan or even pita bread.
2 mangoes (she prefers green ones)
4 tsp veg oil (not olive)
1/2 tsp asafoetida
1/2 tsp mustard seeds
1 tsp turmeric
1 tsp (or more) red chili powder
a few fenugreek seeds
1 – 2 tsp salt
pinch of sugar or jaggery
Cut mango (skin on) in fine dice (less than 1/4" thick). Stir in salt & sugar. Set aside.
Heat oil in small wok (I use a large heavy ladle). Add asafoetida. Turn off the heat. Add mustard seed, turmeric, chili powder & fenugreek. (Turmeric will burn if heat is not off) Stir briskly, Cool completely. Mix with mango. Marinate, covered, 3 – 4 hours before serving.
That sounds excellent, thanks. I've not been happy with the mangoes we get around here, maybe I'll try subbing another fruit.
You have inspired me to race out to the store just 2 hours before a friend arrives for dinner so I can make this for her. She loves pickles and I will be obsessing over this pickled fennel until I try it, so it's off to the store. Thanks for the inspiration!
Favorite pickle? If it counts as one, Moroccan preserved lemons are heaven on earth.