Veg scrap pickles makes everyday cooking easier.
Easy preparation for the next meal, good way to preserve veggies, reduce waste!
Not only convenient, actually they have umami and nice crispy texture!!
Soy sauce based is good as a topping for ramen and congee.
I like broccoli stems (looks like Sichuan pickles!) and cabbage cores (looks like bamboo shoots!) for this.
Blanch them beforehand.
Vinegar based is good for Vietnamese style sandwich Banh Mi.
I pickle daikon peels and carrot peels for this.
Julienne, shake salt, let sit until it releases extra water, then squeeze before pickling.
And of course both soy sauce based and vinegar based and all the other kinds are good as a side or palate refresher of any kind of dishes.
Adding in fried rice is great too!
①Soy sauce based
Kaeshi 1 : Sesame oil 1 + a little sliced red chili, if you like.
Or Soy sauce 1 + Sugar 1/3 instead of kaeshi.
②Vinegar based
This is called Ama-zu 甘酢, means sweet vinegar.
One of the basic mixed seasonings in Japan.
A mix of julienned daikon and carrot pickled in Ama-zu is called Nama-su なます, served as a palate refresher (usually body, not the peels though) in a Japanese rice and miso soup meal.
Vinegar 2 : Sugar 1 + Dry kombu slices
③Miso
Good to go with a bowl of rice, as an onigiri filling, ramen topping, congee, etc etc...
④Shio-koji + Yuzu peel
Good to go with a bowl of rice, for sandwich, ramen topping, congee, etc etc...
* Let sit in the fridge for few hours and it is ready to eat.
It can be stored in the fridge for about 1~2weeks.
