Pickled Carrot
A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an appetizer. Common variations In Mexico, pickled carrots are known as escabeche carrots. This variation is usually pickled in vinegar with onions, peppers, and spices. They maintain a crunchy, carrot texture with flavors of peppers and other seasonings. These spicy, pickled vegetables are traditionally served with a meal. In Vietnamese culture, pickled carrots are served alongside appetizers including Vietnamese egg rolls, or as an ingredient in recipes such as bánh mì and various soups. In Vietnamese-American markets, pickled carrot and daikon are available to buy in bulk, and in Vietnam, the two pickled vegetables are sold by wet market vendors in sm ...
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Misozuke
are Japanese preserved vegetables (usually Pickling, pickled in Edible salt, salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an ''sakana, otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to Pickling, pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and someth ...
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