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Pickles and Tea Pickling Tag

Artisan fermentation crock by Miki Palchick

Meet the Maker–Handcrafted Fermentation Crocks by Miki Palchick

15 Nov, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Condiments, Cooking equipment, Food traditions, Japanese, Korean, Salads, Sides, Snacks

While I love making kimchi, I can’t imagine making it in a traditional kimchi fermentation crock--called onggi—and then burying it in the ground. Although if you’d like to try it, you can buy one stateside from this guy. Just so you know, fermenting in general doesn’t...

Technicolor Vietnamese Pickles (Do Chua)

02 Aug, by Smithsonian Asian Pacific American Center in Condiments, Vietnamese

Technicolor Vietnamese Pickles (Do Chua) Asian pickles do not adhere strictly to Western pickling methods (quick pickles, salt-brined etc) nor do we have a tradition of canning using sterilized jars and such. This method is a combination of quick pickles and salt-brined pickles and they'll keep...

Tickle Me With Pickles

14 Apr, by Smithsonian Asian Pacific American Center in Appetizers, Korean

I never thought I had it in me. I buy kimchi. I eat kimchi. But I never imagined I would one day make kimchi. Not only did I make kimchi, I made 2 different types of kimchi-this one with Chinese cabbage and another with oysters (recipe coming)! If...

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