Pickled burdock root, or “Gobo no Tsukemono” as it’s known in Japan, is a delightful and surprisingly versatile condiment that adds a unique crunch and tangy flavor to any meal. This humble root vegetable transforms through a simple pickling process into a zesty, slightly sweet, and earthy treat. Trust me, once you try it, you’ll wonder how you ever lived without it!
Ingredients:
- 1 pound fresh burdock root
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds (optional)
Equipment:
- Vegetable peeler
- Knife
- Cutting board
- Medium saucepan
- Jar (16 oz or larger)
Instructions:
1. Preparing the Burdock Root
- Wash and peel: Thoroughly wash the burdock root under running water, removing any dirt. Peel the skin using a vegetable peeler, taking care to remove all the brown outer layer.
- Cut into matchsticks: Cut the peeled burdock root into thin matchsticks, about 2-3 inches long. To prevent browning, place the cut burdock root in a bowl of cold water with a tablespoon of vinegar while you prepare the brine.
2. Making the Pickling Brine
- Combine ingredients: In a medium saucepan, combine the rice vinegar, water, sugar, soy sauce, and salt.
- Heat and dissolve: Heat the mixture over medium heat, stirring constantly until the sugar and salt dissolve completely.
- Bring to a simmer: Once dissolved, bring the brine to a simmer and remove from heat.
3. Pickling the Burdock Root
- Drain and dry: Drain the burdock root matchsticks and pat them dry with a clean kitchen towel.
- Pack the jar: Pack the burdock root tightly into a sterilized jar, leaving about an inch of space at the top.
- Pour the brine: Carefully pour the hot pickling brine over the burdock root, ensuring that it’s completely submerged.
- Seal and cool: Seal the jar tightly with a lid and let it cool to room temperature.
4. Fermentation and Storage
- Ferment: Once cooled, store the jar in the refrigerator for at least 24 hours, allowing the flavors to meld and the burdock root to pickle. For a stronger flavor, let it ferment for up to a week.
- Enjoy! Pickled burdock root can be stored in the refrigerator for up to 2 months.
Tips and Notes:
- Freshness is key: Use fresh, firm burdock root for best results. Look for roots that are free of cracks and blemishes.
- Vinegar variations: Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, for a unique flavor profile.
- Spice it up: Add a pinch of red pepper flakes to the brine for a touch of heat.
- Texture preference: For a softer texture, blanch the burdock root matchsticks in boiling water for 1-2 minutes before pickling.
Serving Suggestions:
Pickled burdock root adds a burst of flavor and texture to various dishes:
- Side dish: Serve it as a refreshing and palate-cleansing side dish alongside grilled meats, fish, or rice dishes.
- Salads: Add a handful to salads for a tangy crunch.
- Sandwiches and wraps: Elevate your sandwiches and wraps with the unique flavor and texture of pickled burdock root.
- Garnish: Use it as a vibrant and flavorful garnish for soups, stews, or noodle dishes.
Pickled Burdock Root in a Jar
Pickled Burdock Root as Side Dish
Conclusion
Pickling burdock root is a simple and rewarding way to enjoy this nutritious vegetable. This tangy and crunchy condiment adds a unique flavor dimension to any meal. So, why not give it a try? You might just discover your new favorite fermented treat! Let us know in the comments below how your pickled burdock root turns out. Happy fermenting!
