Pickled vegetables from Thailand
If you are a fan of Kimchi, Korea’s most famous dish, then you most certainly must try Thailand version of Kimchi.
Pickles has been associated as being bad for your health, but that is only if you are buying it from stores which sells them in plastic jars and has many bad preservatives..
The best way is to make your own pickle! Recipe in link.
Recipes were never been written down, but a mother who pickled vegetables always knew that if she preserved cabbage without putting spring onions in the jar, it would go bad Or if she preserved sesbania flowers and lotusstem without garcinia, the vegetables would never turn sour.
Pickled vegetables in Thailand are categorised as non-seasoning pickled food, with only salt and sugar added for thefermentation process Kimchi needs to be seasoned with condiments like ginger and garlic, because lettuce isn’t anideal vegetable for pickling food, said Supaporn.
Despite its more complicated preparation process kimchi has become famous for its flavourful taste said Wanchai Panthavee, researcher at the Institute of Food Research and Product Development, Kasetsart University. He recently did some nutritional research and found useful probiotics in pickled vegetables bought from markets around the country.
Source: Continue Reading @ bangkokpost.com