Pickling | South China Morning Post
  • Fri
  • Jan 30, 2015
  • Updated: 10:40pm

Pickling

Chinese pickled ginger

Ju Lun Pickled Ginger

The pickling liquid in this variety almost overwhelms any natural ginger flavour. While the unevenly cut slices are at first sharply vinegary, they are soon mellowed by sweetness. Towards the end there is an ever-so-faint kick.

Thursday, 19 July, 2012, 12:00am

Fresh cabbage adds nutrients, vitamins and sweetness to a piscatorial parcel

Tianjin cabbage is distinct not only for its elongated shape and rougher texture, but also for its famed juicy sweetness. Hailing from the coastal city southeast of Beijing, the vegetable is rich in vitamins A and C, and is a popular ingredient in steaming hotpots during winter.

6 Dec 2011 - 12:00am

Red alert

People seem to either love beets or hate them. I only became a convert when I tasted fresh ones, which are so much better than the watery, soft beets found in cans. Fresh beets are firm, sweet and intensely flavoured.

4 Dec 2011 - 12:00am

Quick fixes

Pickled vegetables are great at whetting the appetite in the summer, when we tend not to be as hungry because of the heat and humidity. I prefer quick pickles - they don't require much fermenting or ageing, and so are ready within a few days (or even less) of being prepared.

Stuffed cucumber kimchi

12 Jun 2011 - 12:00am

Recipe

Chutneys bought off the shelf are a mere shadow of home-made ones. Not surprising really when you check the ingredients on the label. They include things I certainly wouldn't put in my chutney.

Chutney seems so quintessentially rural England but in fact is an enduring legacy of the Raj, the word coming from the Hindi chatni and were originally derived from Indian recipes.

23 Jun 1996 - 12:00am