East Asian Pickled Vegetables

Ingredients

In this adaptation of Atchara, we have incorporated East Asian flavors and ingredients to create a unique twist on the traditional Filipino dish. The original recipe typically uses native Filipino ingredients such as green papaya and palm vinegar. However, in this East Asian version, we have replaced palm vinegar with rice vinegar and added ginger and soy sauce to enhance the flavors. We alse have the original recipe for Atchara, so you can check it out.

• 2 cups (300g) julienned carrots 2 cups (300g) julienned carrots
• 1 cup (150g) julienned bell peppers (assorted colors) 1 cup (150g) julienned bell peppers (assorted colors)
• 1 cup (150g) julienned green papaya 1 cup (150g) julienned green papaya
• 1 cup (150g) julienned daikon radish 1 cup (150g) julienned daikon radish
• 1 cup (240ml) rice vinegar 1 cup (240ml) rice vinegar
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 19g, 14g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the julienned carrots, bell peppers, green papaya, and daikon radish.
2. 2.
   In a saucepan, heat the rice vinegar, grated ginger, minced garlic, soy sauce, sugar, salt, and black peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3. 3.
   Remove the saucepan from heat and let the brine cool for a few minutes.
4. 4.
   Pour the brine over the julienned vegetables, ensuring they are fully submerged.
5. 5.
   Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop.
6. 6.
   Serve the East Asian Pickled Vegetables chilled as a side dish or condiment.

Treat your ingredients with care...

• Carrots — Make sure to julienne the carrots into thin, uniform strips for a consistent texture.
• Green papaya — Choose a green papaya that is firm and unripe for a crisp texture in the pickled vegetables.
• Rice vinegar — Use a high-quality rice vinegar for the best flavor and acidity in the brine.
• Ginger — Grate the ginger finely to evenly distribute its flavor throughout the dish.
• Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty taste.

Tips & Tricks

• For a spicier version, add sliced chili peppers to the brine.
• Experiment with different vegetables such as cucumber or radishes for variety.
• Adjust the sweetness and acidity of the brine by adding more or less sugar and rice vinegar, according to your taste preference.
• Allow the pickled vegetables to marinate for longer than 24 hours for a stronger flavor.
• Serve the East Asian Pickled Vegetables alongside grilled meats or as a topping for rice or noodles.

Serving advice

Serve the East Asian Pickled Vegetables chilled as a side dish or condiment. They pair well with grilled meats, stir-fries, or as a topping for rice or noodles. Garnish with fresh cilantro or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the colorful julienned vegetables in a shallow dish or glass jar to showcase their vibrant hues. Drizzle a little of the pickling brine over the top for added visual appeal. Serve with small serving spoons or chopsticks for an authentic East Asian dining experience.