Ingredients with Measurements:
- 1 large burdock root (gobo)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1/4 cup water
Special equipment needed:
- Mandoline or sharp knife
- Glass jar with lid
Step-by-step instructions:
1. Wash the burdock root and peel the skin off with a vegetable peeler.
2. Cut the burdock root into thin matchsticks using a mandoline or sharp knife.
3. In a bowl, mix the salt and sugar together and sprinkle it over the burdock root.
4. Let the burdock root sit for 30 minutes to an hour until it releases some liquid.
5. In a separate bowl, mix the rice vinegar and water together.
6. Rinse the burdock root under cold water and squeeze out any excess liquid.
7. Pack the burdock root into a glass jar and pour the vinegar mixture over it.
8. Close the lid tightly and let it sit in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Resting time: 30 minutes to 1 hour
Pickling time: 2 hours
Temperature:
Refrigerate at all times.
Serving size:
Makes about 2 cups of pickled burdock root.
Nutritional information:
Serving size: 1/4 cup
Calories: 15
Total fat: 0g
Sodium: 290mg
Total carbohydrates: 3g
Dietary fiber: 1g
Sugar: 1g
Protein: 0g
Substitutions for ingredients:
- White vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced carrots or daikon radish for a colorful and flavorful pickled vegetable mix.
- Add sliced ginger for an extra kick of flavor.
Tips and tricks:
- Be sure to rinse the burdock root well after it has released its liquid to remove any excess salt.
- Use a glass jar with a tight-fitting lid to prevent any air from getting in and spoiling the pickles.
- The longer the pickles sit in the refrigerator, the more flavorful they will become.
Storage instructions:
Store the pickled burdock root in the refrigerator for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the pickled burdock root as a side dish or topping for rice bowls or salads.
Garnishes:
- Sprinkle with sesame seeds or chopped scallions for added flavor and texture.
Pairings:
- Serve with grilled or roasted meats or fish.
- Pair with miso soup or other Japanese dishes.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Edamame
Troubleshooting advice:
- If the pickles are too salty, rinse them well under cold water before serving.
- If the pickles are too sour, add a bit more sugar to the vinegar mixture before pouring it over the burdock root.
Food safety advice:
- Be sure to use a clean and sanitized glass jar to prevent any bacteria from growing.
- Keep the pickles refrigerated at all times to prevent spoilage.
Food history:
Pickled vegetables are a staple in Japanese cuisine and are often served as a side dish or topping for rice bowls. Burdock root, or gobo, is a popular vegetable in Japan and is known for its earthy and slightly sweet flavor.
Flavor profiles:
The pickled burdock root has a tangy and slightly sweet flavor with a crunchy texture.
Serving suggestions:
Serve the pickled burdock root as a side dish or topping for rice bowls or salads.
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Region: Japanese