Recipe Post: Pickled Chinese Lettuce Stems

Hi!!! I hope everyone enjoyed the pickled radish last week. This week we continue the pickling journey with something a bit more exotic: Chinese Lettuce Stems.

 

Pickling lettuce stems aren’t any more complicated than the Daikon, but there are a few tips to keep in mind:

  1.  Choose stems that feel heavy for their size. A light stem means the center has hollowed.
  2. Make sure to remove as much of the fibrous skin as possible. Ideally, there should not be any visible fibers running through the flesh.
  3. This is a pickle, but don’t overdo the vinegar

With that said, onto the recipe!


Pickled Chinese Lettuce Stems

Ingredients

  •  1 large Chinese Lettuce Stem (350-400g)
  • 1L Water
  • 2Tbsp+1 tsp Salt
  • Dried spices (Bay leaves, Sezchuan pepper corn, Dried Chili, Star Anise), to taste
  • 1Tbsp vinegar

Directions

In a saucepan, combine water, spices and salt and bring to a boil. Reduce heat and allow to simmer for 30-40minutes. Allow to cool completely. Peel and chop the lettuce stem into cubes. Place in a jar with the cooled pickling liquid and vinegar. Pickle for at least 4 days. Serve and enjoy!

[\recipe]

Next week is Thanksgiving! I hope everyone enjoys a great time with family and WAY too much food. One question though: What are you grateful for?

Ponder on that. And until next time, Bye!

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