Kosher Side Dishes
by Lévana Kirschenbaum, The Whole Foods Kosher Kitchen
You’ll love ’em! They have a small fraction of the salt and the vinegar of their commercial counterparts, and ten times the flavor. Crunchy and pungent with just a hint of sweetness, and really good for you too, like all fermented foods. I whip them out anytime I need a quick fix but can’t afford anything too caloric, like after dinner when the kitchen is closed. The simple secret here is to force the mixture into a wide-mouth glass jar or a pickle press (see below) so it disgorges its juices and you are left with a reduced and powerfully condensed bowl of pickles.
1/2 small head green cabbage, diced about 1 inch
Place all the vegetables in a glass or stainless steel bowl. Whisk the vinegar, salt, wasabi, and sugar in a cup. Pour over the vegetables and toss thoroughly. Force the mixture into clean glass jars or in a pickle press (see box below about how to use). Allow a few hours to pickle
Store refrigerated up to two weeks.
Yield: Makes about 2 quarts.
G (Gluten–Free), P (Passover)
Variation: Kim Chi
Japanese Picle Press
After a few hours, the pickles are ready: You are left with a fabulous handful of pickles. Transfer the pickles to a glass jar with only enough of the pickling liquid to cover them completely, discarding the rest of the liquid. Or simply leave them in the pickle press, liquid and all,
Recipes: Side Dishes, Pickles, Japanese, Parve, Kosher