Crave - - FEATURE -

Pick­les and kim­chi are meant to be eaten to add flavour to oth­er­wise bland white rice in a Korean meal The acid­ity and the crisp­ness of pick­led veg­eta­bles add ad­di­tional di­men­sion to a dish that a plain veg­etable doesn’t To con­trol the acid­ity when pick­ling veg­eta­bles, make sure you have the right ra­tio for the brine. The vine­gar should have five per cent acid­ity

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.