Korean Soy Sauce Pickled

After a while of hiatus from Korean Food, I finally back on with a new Korean soy sauce pickled dish to introduce to you all.  I was introduced to this at a Korean friend's house.  She took this out as a side dish/ banchan for a fish paste kelp soup that she made me.  I totally loved it especially I learned that it can be kept in the refrigerator for up to a year!  I bet it can be kept longer than that.  :-P  So, I came home and made my own.  I used the vegetable that I liked to eat, but you are free to add any vegetable that you like.  All these vegetable will fully absorb the flavor of soy sauce, sugar and vinegar, so it is like sweet, salty and tangy at the same thing when you bite into one.  Go well with rice!

All Natural Red Hue Pickled Ginger Slices

 

I discovered a way of making the all natural red hue pickled ginger slices so I want to share it with you all.  I actually thought of this while writing a draft post for the raspberry vinegar that I made.  What a coincidence that I was put off by the store-bought version when I realized that they actually used artificial red colorings to make it red.  As my readers probably know, I am trying to feed my family with healthy food choices and cutting down or eliminate artificial food colorings and flavorings are one of it.  I am 100% concurred with the saying that if you are going to feed yourself anyway, why don't feed your body with all natural and nutrients rich superfood?  Why feed your body with more chemicals and toxic (we already have enough of that via air, water, environment, etc), and burden your body to work extra hard to get rid of it?  If your body is overworked all the times everyday, what would happen?  Think about it!

Raspberry Vinegar

This is the first time I tried my hand on making the raspberry vinegar.  It is actually very easy to make.  I bought too much of sour raspberries which resulted in this bottle of raspberry vinegar and while writing this post, it strikes me that I can use it to make red hue pickled ginger slices, not bad at all.  :-)  As it is all natural!!   When I read through the ingredients list in the store-bought version, I saw that they used red coloring.  I was like what a bummer, here's go another convenient store-bought product for me.  Hence, this raspberry vinegar came in handy as I can use it to pickle some ginger slices in this beautiful red vinegar to get the red color hue ginger slices for sushi or "Yu Sang" during the Chinese New Year.   I already have a bottle of normal pickled ginger for potstickers/ pan-fried dumplings, now I  will have another bottle of red hue pickled ginger for "Yu Sang"!  It can last a long time when kept refrigerated.  As both ginger and vinegar are good for us, you can definitely have a little bit of this each day with your meal.

Here it is, I made this couple of days later after my draft.  This was day 1 pickled.  I keep it in the refrigerator.