Discover the secret to mouthwatering pickled eggplants, water spinach, and kimchi for your meals.

Your family dinners will reach new heights with a side of pickled vegetables. Waste no time and try out these homemade pickling methods right away!

Tired of heavy meat and fish dishes at your family meals? Elevate your dining experience with delicious pickled eggplants, water spinach, and kimchi.

1. How to pickle eggplants with garlic and chili

Ingredients for pickled eggplants with chili paste:

- Eggplants: 1kg (opt for medium-sized eggplants, neither too young nor too old, both white and purple varieties work well)

- Chili peppers, fish sauce, sugar, apple cider vinegar, 3 cloves of garlic.

Steps to make pickled eggplants with chili paste:

To start pickling eggplants: Wash the eggplants thoroughly, cut them in half, soak them in diluted salt water to prevent discoloration and remove bitterness. Soak the eggplants for about 1 hour, if they float, remove them and drain the water.

Next, for a flavorful pickled eggplant, peel garlic cloves, wash chili peppers. Crush 3 peeled garlic cloves with 2 ounces of chili peppers (adjust according to personal preference), 10 tablespoons of sugar in a mortar until smooth. Then add 2 to 3 small tablespoons of fish sauce, 3 tablespoons of vinegar, stir well. We get a smooth sauce mixture, taste again for a sweet, salty, sour, and spicy flavor balance.

Perform step 3 of pickling eggplants: Pour the mixture just made with the eggplants into a large basin or bowl, mix the ingredients well. It is recommended to use your hands and wear gloves for easier mixing.

The final step of pickling eggplants: After mixing, place the eggplants in a jar or bowl, cover and leave for about 2-3 hours then store in the refrigerator for about half a day before serving.

Easily master the art of pickling sun-dried tomatoes with a zesty garlic and chili twist.

Just a few simple steps and you'll have a jar of fragrant, mouthwatering sun-dried tomatoes.

2. How to pickle sung tomatoes

Ingredients for pickling sung tomatoes:

- Sugar: 30g, fine salt: 50g, fresh garlic, chili, ginger;

- Water: 1 liter;

- Sun-dried tomatoes: 1kg (opt for the ripest sun-dried tomatoes with pink-purple flesh when cut open, or go for the slightly green ones with clustered stems for fresher flavor);

- Jars, bottles, or glass containers.

Step-by-step guide to pickling sun-dried tomatoes

Step 1: Remove stems from the sun-dried tomatoes. Similar to pickling tomatoes, if you prefer to eat them immediately, you can either halve them or leave them whole, then soak them for 30 minutes in a basin of diluted vinegar or salt water. This will keep the sun-dried tomatoes white without turning brown and bitter.

Step 2: Continue by adding sugar, salt, and water, bring to a boil, then let cool to about 30 degrees Celsius (adjust sugar and salt to taste). Crush garlic, finely chop ginger, and slice chili.

Step 3: Drain the sun-dried tomatoes in a basin, then transfer them to glass jars or containers, followed by adding chili, ginger, and crushed garlic. Proceed to pour the sugar-salt water mixture. Unlike pickling tomatoes where you need to weigh down with a bamboo clamp, for sun-dried tomatoes, you can pour a little water into a clean plastic bag and tie the bag tightly, then place it inside the jar so that the tomatoes are completely submerged in water. With this method, your pickled sun-dried tomatoes will be ready in two to three days, delivering a delicious tangy flavor.

Delicious method for pickling sun-dried tomatoes

3. How to make kimchi

Ingredients:

- Fresh Chinese cabbage: 2.5kg;

- White turnips: 0.5kg;

- Purified water

- Finely chopped ginger: 1 bowl;

- Bowl of minced garlic: 1 bowl;

- Delicious fish sauce: 2 tablespoons;

- Green apple: ½ piece, carrot;

- White salt: 0.5kg;

- Green onions

- Korean chili powder: ½ cup;

- Glutinous rice flour: 1 cup;

- Sugar: 15g.

Steps to follow:

Step 1: Separate each cabbage leaf and wash them thoroughly, then cut into pieces about 4-5cm long and 3cm wide.

Step 2: Pour the prepared white salt over the cabbage and mix well by hand, then let it sit for about 2 hours.

Step 3: Julienne the carrots and turnips separately.

Step 4: Prepare the seasoning mixture for kimchi. Dissolve glutinous rice flour in water, stirring over medium heat until it becomes a thick paste.

Step 5: Mix the glutinous rice flour paste with finely chopped ginger, garlic, sugar, and fish sauce. You can blend them in a blender until smooth, then mix with Korean chili powder.

Step 6: Wash and chop the chives, separate the white part of spring onions and cut diagonally. Chop the green apples into small pieces and mix with the seasoned kimchi ingredients.

Step 7: Soak the Chinese cabbage for exactly 2 hours, then squeeze out excess water to reduce saltiness, and mix with carrots, turnips, and the seasoned mixture. Arrange the Chinese cabbage in a container and let it sit for about 1 week before serving.

Delicious Korean Kimchi

Enhance your family meals with these pickled tomato, sun-dried tomato, and kimchi recipes to add delicious variety without overwhelming flavors.

Wishing you all success!

Similar article: