Korean Broccoli Pickle Recipe Video
Ingredients
| Broccoli | 700 Gram | |
| Salt | To Taste | |
| Sugar | To Taste | |
| Vinegar | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 245 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.27 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 618.9 mg25.8%
Total Carbohydrates 47 g15.8%
Dietary Fiber 18.2 g72.8%
Sugars 12.9 g
Protein 20 g39.5%
Vitamin A 87.2% Vitamin C 1040.7%
Calcium 33% Iron 28.4%
*Based on a 2000 Calorie diet
Directions
1. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
2. Remove the tough bottom ends of the stems and skin off the rough parts. Then cut them into bite sized pieces.
3. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.
MAKING
To make pickle juice:
4. Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar and ½ cup of vinegar into a pot and bring to a boil.
5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer.
6. Immerse the blanched broccoli into icy cold water to keep its bright green color and strain it.
7. Put the broccoli into a glass jar and wait until the pickle juice cools down.
8. After the juice cools, pour it into the jar and close the lid.
SERVING
9. Store it in the refrigerator and use as desired.
Editors Review
If you like pickles then here is a Korean way of pickling broccoli. Maangchi's broccoli pickle recipe is so easy to make and looks mouth watering. Watching her cook and prepare the dish is so much fun and the background music is like icing to the cake. She even has the ingredients and instruction written on the video, just in case you miss them.Chef
