Would you believe I made this? I got the idea from Korean Cuisine's Salted Cucumber post.
I used these pickles that had been in our fridge for longer than the brats were in our freezer. I soaked them in water for awhile. . .
then I sliced them thin . . .
and soaked them some more. I wanted to get out that vinegary taste.
I didn't have a cheesecloth to squeeze out the liquid like the recipe says, but my mom gave me this netting and it worked good enough.
I squeezed out as much of the liquid as I could.
The I kinda used the recipe from Korean Cuisine's Moo Malengi post. I didn't know what "gook ganjang" was so I used 2 T. of this Ko Chu Jang paste instead.
Then I added 1 tsp. minced garlic, 2 T. honey, 1.5 T. corn syrup, 1 T. sesame oil, 1 T. sesame seeds, sliced green onion and some red pepper. It tastes not bad. Mostly I like the crunch.
8 comments:
I'm beginning to wonder if pickle slices would also work with poke.
OK, I'm impressed! It looks very good. Nice photos too!
I am so proud of you, you are getting so brave to try to make different things!! These pickles look good!!
Ron, that's a veeeery interesting idea!
Erick and Betty, thanks! I think finding stuff to blog about is actually turning me into a bit of a cook.
WOW we're really starting to cook more. Just love it. Looks really really good.
Hey, thanks Susie.
Looks delicious! Was it spicy?
Hey mmiissee, I didn't put too much of the red pepper powder, so it wasn't that spicy.
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