Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve.

Chefs’ favorite preserved items. Rich flavors can be found in the cans on the shelves, but when we think of the staple foods in the pantry, we usually think of dry items like rice and pasta.

When he served pickled Chinese cabbage and home-grown vegetables fermented in rice bran (“nuka-zuke”) with Shinmachi’s ham, which was sliced as thin as 0.1 mm, ...

4. When ingredients are mixed, add blended Seasoning A and mix while stir-frying. 5. Mix katakuriko starch with water, add to pan and cook evenly.

Like many beloved regional dishes, the origins of chowchow are unclear and disputed. Food historian, John Egerton, theorized that the tangy condiment was introduced by Chinese railroad workers in ...

Pikliz is a spicy Haitian condiment of crisp pickled cabbage, carrots, and onions. Chef Gregory Gourdet’s easy recipe is ready after the vegetables pickle for a day.

The thinking behind this was to make Lancashire hotpot – which is served with pickled red cabbage – into a pie, but I think it has ended up being more like Irish stew in a pie! Lamb shanks ...

To make the pickled cabbage, cut the cabbage leaves crossways into three, then lengthways into 4 cm pieces. Cut the kombu into 2 cm squares. Peel and slice the ginger very thinly.

Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown.

Pickled cabbage is the tangy, crunchy bite your sandwiches, grain bowls, and taco nights need. But when you open the jar to find your canned pickled cabbage has gone mushy, it can be a disappointment.