24 Feb '14, 2am
The quick pickle. The perfect way to add acidity to a dish.
Below is my current favourite quick pickling method. All of the pickles (save for the Japanese parsley which was simply blanched and then tossed in a bag with chopped wakame and green tea salt) pictured above were made using this method. I sometimes add a bit more flavour by tossing things into the pickle jars with the ingredients (for example, in the above, I added some shio konbu to the beetroot). I made these pickles to serve alongside a nice konbu-dusted, grilled wagyu steak with a pinot noir reduction and bowl of rice course that I served at a recent dinner party. The balance was perfect. And while a decade ago I might have served something rich and fatty with the beef, these days I need the acid.