During the end of the year, the greasy and hot dishes can make you feel bored from frequent parties. A simple plate of pickled bean sprouts is refreshing and balances the flavor of your family meal.
Moreover, pickled bean sprouts are easy and quick to make, tasty and easy to eat.
Preparing the ingredients
0.5kg Bean sprouts
A handful of coriander or green onions, depending on your family’s preferences
2 shallots
1 carrot
2 chili peppers
2 spoons of sugar, 500ml of white vinegar, 3 spoons of sea salt
Processing the ingredients
Choose bean sprouts with roots for safety reasons, avoid fat and white bean sprouts without roots.
Clean and cut the coriander or green onions into 3cm pieces
Thinly slice the shallots, remove the seeds from the chili peppers
Thinly slice the carrot into small strips (for the carrot to not release water, it is recommended to slice it instead of grating it)
Making the sweet and sour water
Bring 1.5 liters of water to a boil, then add 3 spoons of salt, 3 spoons of sugar, and vinegar. Let the water cool down. When boiling, remember to stir evenly to prevent the sugar from burning at the bottom of the pot.
Soaking the bean sprouts
Put the bean sprouts, coriander or green onions, shallots, and carrot in a bowl. Add the prepared water mixture on top until everything is fully submerged. Remember to keep the bean sprouts and carrot fully submerged. Let it sit in a cool place and it can be eaten after 1 day.
If you want to eat it immediately, follow these steps:
If you want to eat it immediately after making, you can soak the mixture and salt similarly to soaking vegetables for making kimchi. Soak for about 1 hour, when the coriander or green onions and bean sprouts change color, squeeze out the excess water. Then mix the sweet and sour soaking water (adjust the sourness and sweetness according to your taste and increase the intensity) and it can be eaten immediately after making.
Pickled bean sprouts with carrots is a refreshing dish that is perfect to eat with boiled meat, braised meat, or frozen meat, it helps stimulate the appetite and enhances the flavor of the family meal. Bean sprouts quickly ferment and sour, so if not finished, you can store them in the refrigerator to prevent them from becoming sour.
Adjust the spiciness of the chili pepper according to your family’s preference.
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