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California Farm Pickled Vegetable Turmeric Garnish
Introduce
Chef :
Hobby HorsemanCalifornia Farm Pickled Vegetable Turmeric Garnish
When garden vegetables are abundant we mix them and pickle them in turmeric. This is an indonesian recipe called Atjar Tjampoer, an annual recipe. Bean sprouts are the basis, you can grow those year round. Atjars are kept in the fridge. We dispose of old atjar once a year, if it hasnt been eaten already. We eat four jars a year.
Ingredient
Food ration :
2 peopleCooking time :
30 minutes
2 Cups
palm sugar
2 Cups
rice vinegar
2 cups
water
1 Tbs
turmeric
1 Tbs
ginger
Cooking instructions
* Step 1
Wash and cut fresh vegetables in match sticks. Sprinkle with ample seasalt. Pour cold water over. Soak 24 hours. Pour salt water off, rinse vegetables. Repeat the salt soak cycle. Mix vegetables. Rinse well.
* Step 2
Boil rice vinegar, palm sugar and ginger till the turmeric and sugar are dissolved, about five minutes. Add and boil vegetable mix ten minutes. Put in jar. Pour boiling solution over vegetables till submerged. Leave 1/2” headspace. Close lids tight. Place jars in 194F degree water bath that is 2” higher than the jars, bring back to 194F, heat jars 15 minutes. Cool, keep in fridge.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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