PPONGNIP CHORIM
Mulberry leaves from young trees are used to feed silkworms. This pickle is prepared by collecting the late spring is prepared by collecting the late spring to early summer leaves which are bright green and tender.
Ingredients:
6 lb (3kg) young and tender mulberry leaves
2 gallons (10 liters) water
7 oz (200 g) coarse sea salt
¾ quantity rice porridge
3 oz (85 g) fish sauce
3 oz (85 g) red hot chili flakes
2 oz (60 g) chopped garlic
1 oz (30 g) chopped ginger
8 oz (230 g) scallions, tied together 3-4 to a bundle
How to make:
Tie the mulberry leaves into 20-30 leaf bundles. Prepare a brine with 2 gallons of water and 3 oz salt. Rinse the bundles briefly in the brine and drain.
To make the seasoning, mix together the rice porridge, fish sauce, chili, garlic, ginger, and 2 oz salt. Hold the leaf bundles by the tied ends and dip them firmly into the seasoning. Place them flat into the container. Cover with the scallions bundles. Pour over 2 cups of water and the remaining 2 oz salt. Press down with a heavy plate or some weights.
This pickle keeps for only a short period: ferment for less than a week, then refrigerate if not using immediately. The leaves are used as a wrapper for rice, or as a side dish.
Ingredients:
6 lb (3kg) young and tender mulberry leaves
2 gallons (10 liters) water
7 oz (200 g) coarse sea salt
¾ quantity rice porridge
3 oz (85 g) fish sauce
3 oz (85 g) red hot chili flakes
2 oz (60 g) chopped garlic
1 oz (30 g) chopped ginger
8 oz (230 g) scallions, tied together 3-4 to a bundle
How to make:
Tie the mulberry leaves into 20-30 leaf bundles. Prepare a brine with 2 gallons of water and 3 oz salt. Rinse the bundles briefly in the brine and drain.
To make the seasoning, mix together the rice porridge, fish sauce, chili, garlic, ginger, and 2 oz salt. Hold the leaf bundles by the tied ends and dip them firmly into the seasoning. Place them flat into the container. Cover with the scallions bundles. Pour over 2 cups of water and the remaining 2 oz salt. Press down with a heavy plate or some weights.
This pickle keeps for only a short period: ferment for less than a week, then refrigerate if not using immediately. The leaves are used as a wrapper for rice, or as a side dish.
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