This is the ultimate sweet-tart-savor quick pickle for the summer! It can be eaten as a snack alone, accompany a savory meal, or go with a sweet beverage or dessert! It is truly a delicious and versatile dish to hydrate our body.
Although peach is slightly warming, it is often used to reduce heat caused by overworking. It also serves to hydrate our body, moisten our intestines, and invigorate blood. Shiso and ginger, on the other hand, are great at releasing the exterior, moving qi, and helping with nausea and food poisoning that is more common in the summer.
Courtersy to our friend @simplyjenwong for the gorgeous shiso leaves she grows, as well as the beautiful plate.
Hydrating Pickled White Peach with Shiso and Ginger
60g fresh purple shiso leaves, if using green ones, the pickle juice will not look purple.
1 lemon, juiced
1/3 cup of raw cane sugar or other sweetener of choice
3 white frim peaches, important that they are firm
1 big thumb-size knob of ginger
5 pc of preserved dried plum / hua mei (optional)
1 tsp sea salt
2 tbsp clear rice vinegar or apple cider vinegar
Boil half of the fresh shiso leaves in 2.5 cups of water until all leaves turn green and the liquid turn brown/red.
Squeeze 2 tbsp of lemon juice and sugar into the shiso water and the color should be a lot brighter and pink.
Peel the peach and cut them into wedge-like pieces.
Julienne the other half of the shiso leaves and slice the ginger into thin slices.
In a mixing bowl, mix peach, ginger, julienned shiso, and preserved dried plum (if using) together. Sprinkle sea salt and pour the vinegar over them and mix again.
Pour cooled shiso water over the mixture and let sit in the fridge overnight. Taste and adjust seasoning.