Pickling Fruits and Vegetables the Korean Way
During the Pickles and Marinades: The Korean Way seminar at the New York City Wine & Food Festival, chef Roy Choi of A-Frame restaurant and famed food truck Kogi BBQ presented the crowd with four different Korean-style pickles. The selection included Persian cucumber, heirloom carrot, jalapeño, and Asian pear (pictured from left to right).
Unlike American pickles, which tend to be really vinegary, these Korean pickles are mild, tender, and slightly sweet. While the chef says his pickling method is less about hard-set measurements and more about the flavor combinations, he did offer the basic ratios and ingredients used in his pickles so you can start pickling the Korean way at home.