5 brined vegetables every kitchen needs
What's the story
Brined vegetables are a staple in many cuisines, providing a unique flavor and texture that can elevate vegetarian dishes. The process of brining involves soaking vegetables in a saltwater solution, which enhances their natural flavors and extends shelf life. For vegetarians looking to add variety to their meals, brined vegetables offer an easy way to introduce new tastes without compromising on nutrition. Here are some must-try brined vegetables that can add zest to your vegetarian dishes.
Tip 1
Pickled cucumbers: A crunchy delight
Pickled cucumbers are a favorite among brined vegetables. The crispness of cucumbers is enhanced by the tangy flavor of vinegar and spices in the brine. They make an excellent addition to salads, sandwiches, or as a standalone snack. The acidity of pickled cucumbers balances out richer flavors in a dish, making them a versatile ingredient for any vegetarian meal.
Tip 2
Fermented sauerkraut: A probiotic powerhouse
Sauerkraut is made by fermenting shredded cabbage in a salty brine. This traditional dish is loaded with probiotics, which are good for gut health. Sauerkraut's tangy taste pairs well with hearty dishes like potato salads or grain bowls. Its unique flavor profile adds depth to simple recipes and makes it an ideal choice for health-conscious vegetarians.
Tip 3
Tangy pickled radishes: A colorful addition
Pickled radishes add a pop of color and tanginess to any dish. The sharpness of radishes mellows down when pickled, leaving behind a subtle sweetness that goes well with other ingredients. These vibrant slices can be used as toppings on tacos or mixed into slaws for an added crunch and zestiness.
Tip 4
Flavorful pickled green beans: A crunchy twist
Pickled green beans are an amazing way to enjoy this vegetable in a new avatar. The beans retain their crispness even after being soaked in vinegar-based brine, making them perfect snacks on their own or as part of antipasto platters with olives and cheeses (or vegan alternatives). Their mildly tangy taste complements roasted vegetables beautifully too.
Tip 5
Spicy kimchi: Bold flavors from Korea
Kimchi is a Korean staple made by fermenting napa cabbage with chili pepper flakes, garlic, ginger, scallions, and other seasonings, all packed into jars until ready to eat. This spicy condiment adds bold flavors to soups, stews, rice dishes, noodles, dumplings, pancakes, and so on. It's an excellent way to spice up your vegetarian meals while reaping the benefits of fermented foods.