Aromatic Spring Delight: Delicious and Easy Pickled Ground Angelica Tree Root Recipe
Aromatic Spring Delight: Delicious and Easy Pickled Ground Angelica Tree Root Recipe
The Ultimate Guide to Making Flavorful Pickled Ground Angelica Tree Root at Home
I first made this last year and everyone raved about how delicious it was, so I ended up making it 2-3 more times! As soon as March arrived, I purchased more ground Angelica tree root to make it again. It’s incredibly tasty with grilled meats, and pickling it allows you to fully savor the fragrant aroma of this unique root. It’s also a fantastic tonic food known for its potential cancer-preventive properties. Get ready to enjoy the essence of spring in every bite!
Main Ingredients- 1kg Ground Angelica Tree Root
- 1 handful of peeled garlic cloves
Perfectly Balanced Brine- 750ml Soy Sauce
- 500ml Sugar
- 500ml Water
- 500ml Vinegar
- 750ml Soy Sauce
- 500ml Sugar
- 500ml Water
- 500ml Vinegar
Cooking Instructions
Step 1
Prepare 1kg of fresh Ground Angelica Tree Root. This batch is especially fragrant, being from the first harvest of the season.
Step 2
Wash the prepared Ground Angelica Tree Root thoroughly and ensure it is completely dry. Residual moisture can cause the pickles to spoil. If any roots are particularly thick, slice them thinly to a manageable size. (Tip: Adding peeled garlic cloves while pickling the root is said to double its anti-cancer benefits, so feel free to add plenty!)
Step 3
Carefully pat dry the washed Ground Angelica Tree Root with paper towels until absolutely no moisture remains.
Step 4
In a large pot, combine 750ml of soy sauce, 500ml of sugar, and 500ml of water. Bring to a boil over high heat. As it starts to bubble and foam, watch closely as it can easily boil over. Reduce the heat and turn it off just as the foam is about to spill. After turning off the heat, stir in 500ml of vinegar until well combined.
Step 5
Pour the warm soy sauce mixture over the Ground Angelica Tree Root. Adding the peeled garlic cloves at this stage will not only enhance the pungent flavor but also boost the anti-cancer properties.
Step 6
It’s crucial to keep the Ground Angelica Tree Root submerged in the brine. If you have a dedicated pickling weight, use it. Otherwise, place a heavy plate or bowl on top to press the roots down. This ensures the seasoning penetrates evenly for delicious pickles.
Step 7
Now it’s time to let your delicious pickled Ground Angelica Tree Root mature. Leave it at room temperature for about a day, then store it in the refrigerator.
Step 8
After just one day, the brine has beautifully permeated the roots. While the garlic might need a little more time to soften, the Ground Angelica Tree Root is already wonderfully fragrant and flavorful! Everyone who has tried it has been raving about how delicious it is. It pairs exceptionally well with fatty meats, cutting through the richness and adding a wonderful depth of flavor. Its savory and aromatic taste is truly a rice thief! It also makes an excellent side dish. Enjoy your culinary creation!
