Chinese Laba Garlic | 腊八蒜 | Laba Suan & a Beijing Foodporn Diary

Pickled Laba Garlic is ready to eat when it has turned green. That goes against everything else we know about green food! And it pairs perfectly with greasy meat dishes such as dumplings.

My new Chinese friend Kerry took me to a dumpling restaurant for lunch on my first day in Beijing. The tables were so low there was no way you could even slide your knees under. Awkwardly seated, we chose 4 different dumpling varieties. It was worth the back breaking position, we were rewarded with delicious jiaozi  (dumplings). I asked Kerry what on earth were those green things floating in the brown liquid in the three huge jars placed inside enclaves in the wall. He said it was pickled Laba Garlic and right away he called over the waitress to bring us a few green jewels on a plate.

I was on a exotic tasting role that day so I grabbed one with my chopsticks and bit down…

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Tasty reading ahead, KEEP GOING… →

Pickled Ginger for a Cucumber Carrot Ginger Salad

If Peter Piper picked a peck of pickled ginger how many pickled gingers did Peter Piper pick?

This is the one English tongue twister that rolls of my tongue with ease. Well with peppers which I switched up for ginger. For this month’s Creative Cooking Crew challenge we were challenged to pickle something and then use our pickle in a recipe. Can you guess where I got this idea? Yes when I last ate sushi! I pickled my own ginger and then used it for my version of a Japanese salad: a Cucumber Carrot Ginger Salad.

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Tasty reading ahead, KEEP GOING… →