Using so simple and easy soy sauce based pickling ingredient for this pickling. It is so refreshingly crunchy and succulent vegetable that contrasts well with other ingredients in stir-fries and cold dishes because it keeps its crunchy texture even after cooking and marinating.
Today I enjoy my pickle siamese gourd with plain porridge (not flavoured with stock or seasoning) and instead I add on only with pickle siamese gourd in soy brine along with pork floss and crispy fried garlic are served to my porridge. Something that is very warm and comforting meals.
Thank you Bull Bull for your generous sharing recipe.
Pickle Siamese Gourd
Ingredients:
- 2 fresh siamese gourd
- 2 teaspoons sea salt
Brining Liquid:
- 3 tablespoons of light soya sauce or to taste
- Dashes of dark soya sauce for a darker brine (if desired)
- 1/2 Cup Brown/White sugar or to taste /( I use 200 ml water)
Method:
1) Wash and sliced siamese gourd, Using the back of the nozzle press to shape into a circle.
2) Place cut siamese gourd into a mixing bowl. Mix thoroughly with salt and set aside for roughly 30 minutes for the osmosis process to set in.
3) Squeeze out excess liquid from the siamese gourd (discard the liquid). Place into a clean and dry bottle jar.
To prepare the pickling brine.
4) Heat up a saucepan with roughly 200ml water to boil and add in sugar. Light soy sauce and dark soy sauce. Bring to a quick boil to until sugar dissolved. Switch off the heat immediately and allow to warm before pouring into jar.
5)Slowly pour brine into bottle jar until full submerge and allow it to cool down before sealing . Store it in the fridge at least 48 hours before consume.
Notes:
The degree of saltiness and sweetness is up to your own liking.
You may additionally add salt the during preparing brine to get a saltier pickle siamese gourd.
