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244 viewsMay 17, 2015
Food NetworkAlton Brown
When it comes to quick pickles, carrots are one of my favorite vegetables to make! With a bit of sweetness from the carrots and tanginess from the brine, they’re a great pairing. Quick pickles must be kept in the refrigerator since they are not shelf-stable, and that means you want them to stay crisp for as long as possible. Quick pickles stay at their peak crisp texture in my Sub-Zero, Wolf, and Cove refrigerator, which uses food preservation technology to precisely control the temperature, opt
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FacebookWyse Guide
SHORTCUT KIMCHI⤵️ “BRINE” 5 lbs napa cabbage 1 cup sea salt/ kosher salt 1 cup room temp KIMCHI PASTE 3/4 cup gochugaru (korean pepper flakes) 3/4 up hot water 3/4 cup apple juice 6 TBSP fish sauce 3 TBSP sugar 8 cloves minced garlic 12 scallion, cut 1 inch wide 1 cup carrots, julliened 1. Cut Napa cabbage into quarters. Cut the core off Napa cabbage an then cut 1 inch wide. 2. Sprinkle 1 cup of sea salt and 1 cup water over your Napa cabbage. Combine well and allow this to sit for 30 mins. - du
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