Quote:
Originally Posted by Judynyc
Does anyone ever pickle a starchy veggie?
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I pickled sweet potatoes once. It wasn't for me, it was baby food.
There is a dish called "poi" which is pickled taro root.
Carrots are incredibly delicious when pickled.
Carrots and radish are common ingredients in kimchi.
Whenever I'm getting a cold, I crave fermented carrot juice with ginger.
Pickled mustard root is a traditional Szechuan ingredient.
Don't forget pickled beets! You can make a fermented drink with beets called beet kvass.
And of course all root beers - birch, ginger, sassafras, sarsparilla etc. Not pickled in the brine sense, but definitely fermented by tradition.
Fermentation transforms carbs into lactic acid and/or alcohol, so it reduces the amount of carbs. I don't know by how much, though.