Aromatic Angelica Tree Sprout Pickles: A Springtime Delicacy That Will Steal Your Heart
Don’t Miss Out on Angelica Tree Sprout Pickles, a Springtime Must-Have!
Discover the unique flavor of angelica tree sprouts, a delightful spring vegetable often called ‘wild mountain ginseng sprouts’ or ‘oak tree sprouts,’ similar to fiddleheads but with a distinct aroma and texture. These sprouts are a fleeting seasonal treat, only available for a short time each spring, making them a precious ingredient. By pickling them now, you can savor their taste year-round. This sweet, tangy, and savory pickle is incredibly appetizing, making it the perfect accompaniment to rice. Let me share the secrets to making these irresistible Angelica Tree Sprout Pickles, a fantastic springtime dish for April!
Ingredients- 1 handful Angelica Tree Sprouts (approx. 100g)
- 1 cup Soy Sauce (200ml)
- 1 cup Sugar (200ml)
- 1 cup Water (200ml)
- 1 cup Vinegar (200ml)
Cooking Instructions
Step 1
The first step is to prepare the angelica tree sprouts meticulously. Gently remove any rough outer skins or small leaves. This prep work not only makes them easier to eat later but also ensures the brine penetrates better for a richer flavor. Think of it as tidying them up for pickling.
Step 2
Rinse the prepared sprouts thoroughly under running water multiple times. For extra peace of mind, you can soak them briefly in water with a couple of drops of vinegar for sanitization. It’s crucial to remove as much moisture as possible afterward; pat them dry with paper towels or let them air dry on a rack. Choosing sprouts that are neither too small nor too large is ideal for pickling, but feel free to select based on your preference.
Step 3
Once the sprouts are dry, carefully arrange them in a clean jar or container meant for pickles. Airtight glass jars or durable stainless steel containers are excellent choices. Place the prepared sprouts in the container and set aside for the moment.
Step 4
Let’s make the delicious pickling brine! In a pot, combine 1 cup of soy sauce, 1 cup of sugar, 1 cup of water, and 1 cup of vinegar. If you prefer a different kind of sweetness or want to substitute sugar, using an equal amount of plum syrup (maesilcheong) can add a wonderful depth of flavor.
Step 5
Heat the mixture over medium heat, stirring occasionally until the sugar is completely dissolved. Bring it to a rolling boil. Simmering the brine like this helps to meld the flavors beautifully and creates a more robust taste in the pickles. While you can pour uncooked brine, I personally find that simmering it results in a richer, more complex flavor. It’s a little extra effort that truly pays off.
Step 6
Pour the hot brine directly over the angelica tree sprouts in the container. The heat helps to sterilize the sprouts, contributing to a crispier texture. Use a chopstick to gently press down the sprouts, ensuring they are fully submerged in the brine. After the initial pour, let it sit for about a day. Then, drain the brine, reheat it to boiling, let it cool slightly, and pour it back over the sprouts. Repeat this process of draining, reheating, and pouring twice more. After three such ‘brine-boiling’ cycles, your delicious Angelica Tree Sprout Pickles will be ready to enjoy. Store them in the refrigerator and savor them slowly!
