Pickled Vegetables

Pickled vegetables are a vibrant and tangy accompaniment to any meal, especially enjoyed during a traditional Chinese breakfast. This easy recipe features a colorful medley of crisp vegetables, marinated in a flavorful brine that adds a delightful crunch and zest to your morning routine.

Ingredients

• Cucumber - 100 grams
• Carrot - 100 grams
• Radish - 100 grams
• Green bell pepper - 50 grams
• Rice vinegar - 100 milliliters
• Water - 100 milliliters
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Fresh ginger - 1 teaspoon, grated
• Red chili flakes - 1/4 teaspoon (optional)

Steps

1. Wash and thinly slice the cucumber, carrot, radish, and green bell pepper.
2. In a bowl, combine rice vinegar, water, salt, sugar, sesame oil, minced garlic, grated ginger, and red chili flakes (if using). Stir well until the salt and sugar are dissolved.
3. Add the sliced vegetables to the brine mixture, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or transfer the vegetables and brine to a glass jar with a lid.
5. Let the mixture sit at room temperature for at least 30 minutes to allow the vegetables to pickle.
6. Serve the pickled vegetables as a side dish with congee, rice, or enjoy them on their own.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Probiotics from fermentation can aid digestion.

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