Place green mango slices into a sterilised jar, then pour cooled pickling liquid to cover mango. Place jar in the fridge for at least 24 hours. In a small bowl, add fish sauce and sugar. Stir to dissolve sugar. Add in dried chilli flakes, roasted rice powder, shallots and sliced chillies, and stir through.
For quick pickles, the basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. One caveat: Feel free to use more vinegar (e.g. 2/3 cup rice vinegar to 1/3 cup water) but not less, and then add sugar if the flavor is too harsh. • Rice vinegar is made from fermented rice.
These Korean soy sauce pickles, also known as jangajii, are a type of banchan (side dish) and made by pickling different types of crunchy vegetables together in a glass jar or container. They’re the perfect balance of all flavors and makes for a perfect healthy, keto and low carb side dish when using sugar-free monkfruit erythritol blend.
This simple cabbage pickle is just one of many tsukemono. Tsukemono (which means “pickled things”) are Japanese preserved vegetables pickled in salt, brine, or a bed of rice bran. During a Japanese meal, tsukemono is served as a palate cleanser to counter other flavorful dishes, and also provides color, texture, and fragrance.