Acharang kabute (picked mushrooms)
The 1:1 ratio between sugar and vinegar is not set in stone. Some people like their achara more sour than sweet while others prefer the opposite. Feel free to use more or less sugar or vinegar.
Ingredients
- 400 grams oyster mushrooms
- ½ cup cane vinegar
- ½ cup white sugar
- 1 teaspoon salt
- 1 tablespoon peppercorns
- 6 slices ginger
- 3 to 4 cloves garlic peeled and pounded
- ½ cup julienned carrot
- ½ cup julienned bell pepper
- ½ cup thinly sliced onion
Instructions
- Cut off the root ends of the mushrooms and separate the mushrooms into individual pieces.
- In a sauce pan, boil the vinegar, sugar and salt with half a cup of water until the solids are fully dissolved to make the pickling solution.
- Off the heat but while the pickling solution is still hot, drop in the ginger, garlic, carrot, bell pepper and onion.
- Stir in the mushrooms.
- Cool the mushrooms achara to room temperature.
- Transfer to a jar and keep in the fridge for two days to allow flavors to develop fully.