Essential Steps for Perfecting Traditional Pickling Techniques in Asian Cuisine

Traditional pickling is a key technique in Asian cooking. It helps add flavor to food and keeps it fresh. Here are some simple steps to help you get the hang of traditional pickling.

1. Choosing the Right Ingredients

• Vegetables: Some popular choices are cucumbers, radishes, and green beans. Did you know that about 61% of the pickled vegetables eaten in Asia are cucumbers?
• Salts and Sugars: It’s best to use coarse sea salt because it has fewer extra ingredients. The amount of salt you use compared to the vegetables is important, usually between 3 parts salt to 1 part vegetable, or up to 5 parts salt to 1 part vegetable.

2. Preparing the Brine

• Vinegar Types: Rice vinegar, which has around 4.4% acidity, is commonly used in East Asian recipes. For Korean kimchi, a mix of spices is often used instead.
• Flavoring Agents: You can add tasty ingredients like garlic, ginger, and chili to make it more flavorful. It’s common to use 5-10% of the vegetable weight in flavorings.

3. Fermentation Process

• Temperature and Time: The best temperatures for fermentation are between 18-22°C (64-72°F). This process can take anywhere from 3 days to 6 weeks, depending on how sour you want it to be.
• Monitoring pH Levels: Good fermentation usually lowers the pH level from 7.0 to 4.0 or lower. This helps keep the food safe and gives it that special sour taste.

4. Storage Techniques

• Containers: Glass jars are the best choice because they don’t react with food. Make sure to fill the jars only 80% full to leave room for expansion.
• Refrigeration: After fermenting, you can keep pickled foods in the refrigerator for several months. Most varieties are good for about 3 to 6 months.

By following these steps and paying attention to the right amounts and conditions, you can make delicious and authentic pickled dishes that are important in Asian cooking.