Ingredients with Measurements:
- 2 lbs Unshiu mandarins
- 1 cup Kinkoji (fermented rice bran)
- 1 cup salt
- 1 cup sugar
- 1 cup rice vinegar
- 1 cup water
Special equipment needed:
- Large mixing bowl
- Cheesecloth or muslin cloth
- Glass jars with lids
Step-by-step instructions:
1. Wash and dry the Unshiu mandarins. Cut off the stem and slice them into thin rounds.
2. In a large mixing bowl, combine the Kinkoji, salt, and sugar. Mix well.
3. Add the mandarin slices to the bowl and toss to coat them evenly with the Kinkoji mixture.
4. Cover the bowl with cheesecloth or muslin cloth and let it sit at room temperature for 24 hours.
5. After 24 hours, remove the mandarin slices from the bowl and rinse them thoroughly under cold running water. Squeeze out any excess liquid and set aside.
6. In a saucepan, combine the rice vinegar and water. Bring to a boil over medium heat.
7. Once boiling, remove from heat and let it cool to room temperature.
8. In the glass jars, layer the mandarin slices and pour the cooled vinegar mixture over them.
9. Seal the jars tightly and let them sit at room temperature for 2-3 days.
10. After 2-3 days, the pickles are ready to eat. Store them in the refrigerator for up to 2 weeks.
Time:
Preparation time: 30 minutes
Cooking time: 3 days
Temperature:
Room temperature for fermentation, boiling for the vinegar mixture
Serving size:
Makes approximately 2-3 cups of pickles
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 0g
Sodium: 2400mg
Substitutions for ingredients:
- If Kinkoji is not available, you can use miso paste instead.
- You can use any type of vinegar in place of rice vinegar.
Variations:
- Add sliced ginger or garlic to the pickling mixture for added flavor.
- Use different types of citrus fruits, such as lemons or grapefruits, in place of mandarins.
Tips and tricks:
- Make sure to rinse the mandarin slices thoroughly to remove any excess salt and sugar.
- Use glass jars with tight-fitting lids to prevent air from getting in and spoiling the pickles.
- The longer the pickles sit, the more sour they will become.
Storage instructions:
Store the pickles in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickles are meant to be eaten cold and do not need to be reheated.
Presentation ideas:
Serve the pickles in a small dish or bowl as a side dish or appetizer.
Garnishes:
Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
These pickles pair well with sushi, grilled meats, or as a topping for sandwiches.
Suggested side dishes:
Serve these pickles alongside steamed rice or a simple salad.
Troubleshooting advice:
- If the pickles become too sour, you can add a little bit of sugar to balance out the flavor.
- If mold appears on the surface of the pickles, discard them immediately.
Food safety advice:
Make sure to use clean utensils and jars when making these pickles. Discard any pickles that appear moldy or have an off smell.
Food history:
Kinkoji Unshiu Pickles are a traditional Japanese pickle made with fermented rice bran and mandarin oranges.
Flavor profiles:
These pickles have a sour and slightly sweet flavor with a crunchy texture.
Serving suggestions:
Serve these pickles as a side dish or appetizer alongside your favorite Japanese dishes.
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Region: Japanese