How do you store imposed sweet and sour vegetables?

Name: Imposed sweet and sour vegetables
Cook time: PT15 + 1 night rest M
Total time: PT15 + 1 night rest M
Yield: 4P
Ingredients: 150 g of salt 50 g sugar mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into four ... Weck pot of 1 l, lockable with an rubber band 10 ml of red wine vinegar 200 ml mirin or sushia 200 ml of normal vinegar

The invested vegetables can, if properly sealed and stored in a cool place, keep it for up to 3 months. After opening it is wise to store the pot in the fridge and use it within 1 month.

Imposed sweet and sour vegetables

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15min + 1 night rest

•

Easy

Make imposed vegetables that match salads, charcuterie or as a topping for sandwiches. Easy to prepare and long shelf life!

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Ingredients

What do you need?

Quantity: 4P

150 g of salt 50 g sugar mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into four ... Weck pot of 1 l, lockable with an rubber band 10 ml of red wine vinegar 200 ml mirin or sushia 200 ml of normal vinegar

Preparation method

How do you make this?

Sprinkle the salt and sugar on the vegetables.

Let it rest overnight under plastic wrap.

Rinse well, drain and put the vegetables in the preserving jar.

Fill in with the mixture of red wine vinegar, mirin or sushi and normal vinegar.

A few hours later the salt has already done its work and you can eat the vegetables.

Months can last for months, but the color does change.

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Kitchenaid Wireless Food Chopper €179,00

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Handmade steel chopping knife type 5 €49,00

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Tips

You can vary with different hard vegetables such as fennel or carrot. Keep the input vegetables in a cool, dark place. They can be kept for months, but the color can change.