Oh how I miss the stinky tofu in Taiwan's night markets. The crispy deep fried tofu with also crispy and refreshing picked cabbage on the side. Unfortunately in Vancouver stinky tofu is not at all available (or even legal! According to the owner of Corner 23, who also own a restaurant in Victoria that do serve stinky tofu), so I guess the pickled veggie would be a consolation prize.
First, cut up daikon and carrots, and massage them with lots of salt. They are harder vegetables so you want to give them more time to pickle.
Then, tear up and wash the Taiwanese cabbage, also massage them with lots of salt.
Once you can see the veggies are soften, color turned slightly transparent, and a lot of liquid have been drained from them, it is time to put them in a jar. Stuff the cabbage, daikon, and carrot in layers, add a little bit of hot pepper if you want a little kick. Tightly stuff everything in, so that you won't need to add too much vinaigrette.
The vinaigrette is simply one part sugar to two parts white vinegar. Pour in the vinegar into the stuffed jar, and shake the jar all around to make sure air bubble have risen to the top and filled the jar with more vinegar. Basically you just want a full jar.
So there you go, so simple and it is a great side / appetizer on a summer day.
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