Simple Bean Sprout Pickle with Carrot and Garlic Chive !

When starting with Pickles, Preserves and Ferments project I didn't have much ideas except something like kimchi which might cost me alot and it take long time to be fermented and taste. Fortunately, thanks to my greatest Mom's idea, she reminded me about the one of my favorite side dish I would love to have with five-spice braised pork belly is Bean Sprout Pickle. That is so easy to make, cheapest ingredients ever, don't have to wait for tasting, never fail and absolutely delicious !

So start with the brine ingredients:

Mix 1 cup of white vinegar with 3 cups of water, in that, put in 1-1 1/2 tbs of pickle salt and 3-4 tbs of sugar, stir until dry ingredients dissolve, taste for more season

Next is the main ingredients:

Bean sprout after wash and drain well, for good presenting I took the yellow stem and the brown root of bean sprout just leave the white part for pickling. 

Garlic chive, rinse well then cut into same size with bean sprout and carrots, that will add more taste and color for the dish and really fit with braised pork belly either

Peeled carrot and cut to same size with bean sprout, another option is shaping that into flower or butterfly, that would be nice when eating that after too.

2 - 3 cloves of garlic, thinly slice.

Then put all the main ingredients to the bowl of prepared brine, mix well.

Pour everything in to mason jar and tightly close the jar and leave it for best using time is after 1 to 2 days. After 2 days I found my pickle look really night and balance with brine but might a little sour because the white vinegar here is quite too strong compare with Asian one. In the next time, I will add some spicy kick with chili and ginger and less amount of white vinegar but overall, my bean sprout pickle is 8 out of 10 and now I can enjoy it with my favorite dish ever.