My cooking time : Homemade pickled scallions. 🥬🥒🥕🌶️
Hello everyone! Today, I'm back in the kitchen again, and this time, I'm making pickled spring onions. The other day, I went to the market and bought some, but I couldn't finish them all in one day. The spring onions were starting to wilt, so I thought of a dish I wanted to try: pickled spring onions. I used to eat them often in Thailand, but I'd never made them myself. This time, I wanted to try making them myself, so I looked at various recipes and adapted my own recipe based on the ingredients I had available. Pickled spring onions are beneficial for the body, helping to nourish the skin, hair, and nails, as well as lowering blood sugar levels and reducing the risk of blood clots. As you know, pickled vegetables contain beneficial probiotics that help balance the digestive system. Now, let's take a look at the ingredients and how to make them.
Ingredients
- 300g spring onions
- 1 tablespoon salt
- 200ml rice water
- Added vegetables: bean sprouts and ginger (to taste)
Method
- To make the spring onion juice, clean the wilted leaves, wash them, and cut them in half or lengthwise to your liking.
- Then, cut them into pieces. Rub the rice with your hands, adding salt, and stirring until the water becomes thick and bubbly. Then rinse thoroughly with clean water.
- Meanwhile, boil the rice water. Use about a handful of uncooked rice and boil until the water is cloudy. Once the water is cooked, set aside to cool.
- Prepare the additional vegetables. Add any vegetables you want. Some people might crush garlic or fresh chilies. If you have hard leaves, crush them until soft. For bean sprouts and ginger, crush them. just slice them.
- Mix everything together and add one teaspoon of salt. Once the water boils, add the cooled rice and let it marinate.
- Find a covered container and leave at room temperature for one or two days. It's ready to eat. If you keep it longer, it will become more sour, but one or two days is just right. You can eat it with chili paste or plain rice, depending on your preference. If you don't finish it all, refrigerate it to prevent the pickled vegetables from becoming too sour.
And here's my method for making pickled shallots. Anyone who enjoys pickled vegetables can follow this recipe. I hope you enjoy this post and photos. My story thanks for all the following have a nice day