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:
- Choose stems that feel heavy for their size. A light stem means the center has hollowed.
- Make sure to remove as much of the fibrous skin as possible. Ideally, there should not be any visible fibers running through the flesh.
- 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!
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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!
I am always the luckiest one who can test it first -:)
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