Vegetable pickled mix
10 servings
20 minutes
Vegetable pickled mix is a refined dish of European cuisine that combines the freshness of vegetables with the rich aroma of spices and a tangy sourness. Its roots lie in the traditions of pickling, where vegetables not only retain their properties but also acquire new flavor nuances. Celery, radish, and Chinese cabbage are infused with a complex composition of vinegar, sesame oil, oyster sauce, and lemon and ginger juices. Fennel seeds and allspice add spiciness, while chilling under pressure gives it a dense and rich texture. This versatile appetizer pairs perfectly with meat and fish dishes or serves as a light snack that refreshes and invigorates.
1
Wash and peel all vegetables (remove the skin from the celery stalks using a vegetable peeler). Cut into equal pieces. Cut the Chinese cabbage (which can be replaced with regular white cabbage) into pieces the size of the celery pieces.
- Celery: 300 g
- Radish: 300 g
- Chinese cabbage: 400 g
2
Grate the ginger and squeeze out the juice (you should get 2 tablespoons of juice).
- Ginger juice: 2 tablespoons
3
In a deep bowl, mix vinegar (grape, apple, or rice), sesame oil, salt, sugar, oyster sauce, ginger juice, lemon juice, and crushed garlic.
- Vinegar: 4 tablespoons
- Sesame oil: 5 tablespoon
- Salt: 3 teaspoons
- Sugar: 3 teaspoons
- Oyster sauce: 3 tablespoons
- Ginger juice: 2 tablespoons
- Lemon juice: 4 tablespoons
- Garlic: 60 g
4
In a mortar, crush the pepper and fennel seeds with a pestle. Add the spices to the marinade bowl and mix well with a whisk. Add the vegetables to the marinade bowl. Cover with a suitable plate so that it touches the vegetables and presses them down firmly. Place a weight on top of the plate and refrigerate for at least 1 day.
- Allspice peas: 4 pieces
- Fennel seeds: to taste