Pickled fennel with coriander and yuzu
This is a very quick method for pickling. During the vacuuming process, the structure of the thinly-sliced fennel breaks down, giving the impression that the fennel has been left in the preserving liquid for much longer. Makes 350g.
🍽️ Makes 350
Ingredients
| 250 g | boiling water | |
| 125 g | rice wine vinegar | |
| 100 g | granulated sugar | |
| 10 g | sea salt | |
| 1 tbsp | 15 ml | coriander seeds |
| 2 tbsp | 30 ml | yuzu peel, frozen |
| 2 | fennel bulbs |
Instructions
- Mix all the ingredients, except for the fennel, and boil until the sugar has dissolved.
- Leave the preserving liquid to cool.
- Rinse the fennel bulb and remove any discoloured parts.
- Cut in half vertically and use a Japanese mandolin to thinly shave the fennel or cut into wafer-thin slices with a food slicer.
- Put the fennel in a suitable vacuum sealer bag and add a sufficient amount of preserving liquid.
- Pull vacuum and leave to cool for at least 2 hours in the refrigerator.
Serving suggestions:
- Vary by using different types of citrus, for example lime, lemon, or hand of Buddha.
- As part of an amuse-bouche, e.g. with a cube of glazed pork belly.
- As a component in a dish with tomato, babi pangang made from pork neck, and noodles.