Fragrant Colt’s Foot Pickle: Simple No-Boil Recipe
Golden Recipe for Spring Colt’s Foot Pickle: Easy, No-Boil Method!
Spring greens are abundant these days! I made a delicious colt’s foot pickle using them. You can make a sweet and tangy colt’s foot pickle simply by pouring ‘Chung Jung One Mat-ganjang’ (flavor soy sauce for pickles) over it, without any boiling. Make a generous batch to enjoy with grilled meats throughout the summer. It’s a perfect seasonal treat!
Ingredients
- 500g blanched colt’s foot (Farfugium japonicum)
- 3 cups Chung Jung One Mat-ganjang (Soy sauce for pickling)
- 3 dried Cheongyang chili peppers
Cooking Instructions
Step 1
Here are the fresh spring greens, specifically young colt’s foot, and Chung Jung One’s ‘Soy Sauce for Pickling’. This recipe is wonderfully simple: no boiling required! Just pour this flavor soy sauce over the spring greens, and a delicious pickle is ready.
Step 2
Prepare the Colt’s Foot: Bring a pot of water to a boil and add 1 tablespoon of salt. Dip the colt’s foot greens briefly, just enough to wilt them (about 30 seconds to 1 minute). Be careful not to overcook, as they can become mushy. Immediately rinse under cold water to cool, then squeeze out as much moisture as possible by hand.
Step 3
With the colt’s foot blanched and prepped, the ingredient preparation is complete! Isn’t that easy? Now, let’s get to making this delicious pickle.
Step 4
Assembling the Pickle: Place the prepared colt’s foot into a clean glass jar, packing it down gently. Pour the Chung Jung One Mat-ganjang over the greens, ensuring they are fully submerged. It’s important to use enough soy sauce to cover the greens completely; otherwise, exposed parts might spoil.
Step 5
Adding Heat and Preservation: Add the 3 dried Cheongyang chili peppers. These dried chilies act as a natural preservative, extending the shelf life of the pickle. They also add a pleasant spicy kick that enhances the overall flavor of the colt’s foot pickle, making it even more delightful. Feel free to adjust the quantity to your preference.
