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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Bean Sprouts with Chives Made from Rice Wash Water For 2 people
Bean sprouts 300 gr Chives 50 gr Carrot 1/2 root Rice wash water 1.2 liters Salt 4 teaspoons Red onion 1 bulb
Tips for Choosing Tasty and Safe Bean Sprouts
- Choose bean sprouts with many and long roots: Traditional bean sprouts take about a week to grow, so they develop many and long roots. Chemical-soaked bean sprouts only have a short, dark root section under the stem.
- Choose bean sprouts that are not overly plump and uneven: Chemical-soaked bean sprouts have the characteristic of having thick, plump stems that look very attractive. In contrast, traditional bean sprouts are smaller, longer, and the sprouts are uneven.
- Avoid choosing bean sprouts with unusually long stems: Typically, when shopping, everyone wants to buy long, thick bean sprouts, but this is not the right way to choose. Only bean sprouts treated with chemicals can grow remarkably due to chemicals, resulting in long and thick stems.
- Choose bean sprouts with curved, non-shiny stems: Traditional bean sprouts usually do not use chemicals, so they do not look appealing, whereas chemically treated bean sprouts are plump, white, shiny, and have very straight stems.
How to prepare Chives and Bean Sprouts Pickles with Rice Water
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Prepare the ingredients
Wash the carrot thoroughly and then use a food grater to shred it into small pieces. Clean the chives and cut them into pieces about 3 cm long, and slice the shallots thinly.
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Soak the chives and bean sprouts
Add 4 teaspoons of salt to the rice water and stir well until the salt is completely dissolved. Then add the bean sprouts, chives, shallots, and carrots into a bowl. After that, use your hands to mix these ingredients thoroughly.
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Pickling bean sprouts with rice washing water
You put the mixture of ingredients into a large jar and then pour the rice washing water in until it covers the surface completely. Next, use a small bowl that fits the mouth of the jar to press the bean sprouts down into the water.
Then wait for 3 days at room temperature before it is ready to eat.
Tip: If you don’t have a small bowl, you can use chopsticks laid across the top to keep the bean sprouts submerged and prevent mold from forming.
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Final product
The pickled bean sprouts have a light sour taste, the sprouts are crunchy and very delicious. If you want them to be sourer, you can soak them for a longer time. This pickled bean sprout dish goes best with boiled pork.
How to preserve bean sprouts for a long time without spoilage
- For the already fermented bean sprouts, you must store them in the refrigerator’s cool compartment.
- Leftover bean sprouts after eating should not be put back into the jar as it will cause mold and spoil the entire jar of bean sprouts.
- If you leave bean sprouts outside, place them in a cool, airy place, avoiding direct sunlight.
So you have completed the dish bean sprouts with rice washing water, with just easily bought ingredients and a not too complicated method, you can immediately make this side dish for your family to enjoy. Let’s get cooking now.
