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strawberryfrog challenged me to open a pickle factory. I have still not managed to do that, but it did inspire me to make pickles!
I enjoy eating Japanese pickles, so decided those were the kind I wanted to make. I read recipes about using beds of rice bran, but in the end found some really easy to use pickle powder. You simply chop up some vegetables, put them in a plastic bag, and sprinkle the powder over them. Then you leave it in the fridge for a few hours, and then the pickles are ready! I tried it with aubergine, carrots, and cabbage, but am keen to try with other vegetables.
Wikipedia has this to say about tsukemono though: "According to EU and USA trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles."
strawberryfrog challenged me to open a pickle factory. I have still not managed to do that, but it did inspire me to make pickles!I enjoy eating Japanese pickles, so decided those were the kind I wanted to make. I read recipes about using beds of rice bran, but in the end found some really easy to use pickle powder. You simply chop up some vegetables, put them in a plastic bag, and sprinkle the powder over them. Then you leave it in the fridge for a few hours, and then the pickles are ready! I tried it with aubergine, carrots, and cabbage, but am keen to try with other vegetables.
Wikipedia has this to say about tsukemono though: "According to EU and USA trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles."
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