| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 90 | 0.2g | 0g | 22g |
| sugars | fibre | protein | salt |
| 19g | 1g | 1g | 1.8g |
When I first stumbled upon the idea of making Pickled Burdock, it felt like a culinary revelation. This distinctive vegetable, with its earthy undertones and delightful crunch, has found a cozy spot in my heart and kitchen. Coming from a rich background of Cuban and Spanish flavors, I often seek out ingredients and recipes that offer a blend of tradition and novelty. The Pickled Burdock recipe does exactly that, merging familiar acidic notes of pickling with the exotic essence of burdock root.
Fusion of Flavors
What captivates me the most about Pickled Burdock is its multifaceted flavor profile. The harmony between the sharpness of rice vinegar and the sweetness of granulated sugar creates a brine that is beautifully balanced. The addition of soy sauce introduces a savory umami depth, which is further accentuated by the warmth of ground turmeric and crushed red pepper flakes. As someone who loves dancing between the contrasting tastes of Caribbean zest and Spanish sophistication, this recipe hits all the right notes.
This pickled delight is reminiscent of Japanese Takuan and Korean Danmuji, but with its own unique twist. The inclusion of garlic and ginger not only adds layers of complexity but also brings considerable health benefits. Both ingredients are known for their anti-inflammatory and immune-boosting properties, making this dish not just delicious, but also a nourishing treat.
Perfect Pairings
Pickled Burdock can effortlessly elevate an array of dishes. I often serve it as a vibrant sidekick to rich, fatty cuts of meat like grilled pork belly or beef short ribs. It also pairs remarkably well with lighter fare. Imagine a refreshing quinoa salad dotted with these tangy, crisp burdock slices, or a simple bowl of steaming white rice suddenly bursting with zing and crunch from a few spoonfuls of pickled burdock.
Furthermore, this recipe makes for a fantastic tapa. Lay these pickled burdock pieces atop a piece of crusty bread, perhaps with a smear of creamy goat cheese, and you have an appetizer that’s bound to impress. Pickled Burdock’s versatility and robustness also make it an excellent addition to sandwiches and wraps, adding that much-needed bite and acidity to balance richer components.
It’s this fusion of health, flavor, and culinary traditions that makes pickling burdock so appealing to me. Each bite offers a nutritious kick, enriched with a melody of tastes and textures. Whether you are an enthusiastic home cook, a tapas lover, or someone simply looking to add a vibrant dish to your repertoire, Pickled Burdock is a recipe that promises satisfaction and a bit of culinary adventure.
What You’ll Need
- 2 medium-sized burdock roots (about 1 lb)
- 2 cups rice vinegar
- 1 1/2 cups water
- 1 cup granulated sugar
- 1/4 cup soy sauce
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- 1-inch piece of fresh ginger, peeled and sliced into thin coins
Method
Step One
Peel the burdock roots and cut them into thin, julienne-style strips, approximately 3-4 inches long. Soak the burdock strips in cold water for about 10 minutes to remove any bitterness. Drain and rinse the burdock strips thoroughly.
Step Two
In a medium saucepan, combine the rice vinegar, water, granulated sugar, soy sauce, salt, ground turmeric, and crushed red pepper flakes. Stir well to ensure the sugar and salt are fully dissolved.
Step Three
Place the saucepan over medium heat and bring the mixture to a gentle boil. Allow it to simmer for 2-3 minutes, stirring occasionally to ensure all ingredients are well blended.
Step Four
Add the thinly sliced garlic and ginger coins to the boiling mixture. Lower the heat and let the mixture simmer for an additional 2 minutes, allowing the flavors to meld together.
Step Five
Remove the saucepan from heat and immediately pour the hot pickling liquid over the burdock strips in a heatproof container or jar. Make sure the burdock strips are fully submerged in the liquid.
Step Six
Allow the pickled burdock to cool to room temperature. Once cooled, cover the container with a lid and refrigerate for at least 24 hours to let the flavors develop. For the best results, let the burdock pickle for 2-3 days before consuming.
