Fernmill Pickled Red-Onion Brine

Name: Fernmill Pickled Red-Onion Brine
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: 250 ml rice vinegar Rice Vinegar; 250 ml water Water; 125 g sugar Sugar; 20 g beetroot, peeled Beet

Independent adaptation of a publicly published Richie Lin recipe. Not affiliated with, sponsored by, or endorsed by Richie Lin.

From a starred kitchen.

Ratio

Rice Vinegar 250 mlWater 250 ml

Ingredients

Rice Vinegar — 250 ml rice vinegar
Water — 250 ml water
Sugar — 125 g sugar
Beet — 20 g beetroot, peeled

Method

Pour to the lines in order (bottom → top): Rice Vinegar, Water.
Add finishing notes: Sugar, Beet.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Richie Lin. Contemporary / Taiwanese. Cited awards include: Michelin 1* (MUME, Taipei).

Originally published as Pickled Red-Onion Brine.

Adapted from a Richie Lin recipe (Richie Lin / FOUR Magazine (beef tartare)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Richie Lin / FOUR Magazine (beef tartare) (published as “Pickled Red-Onion Brine”). Full citation lives in Provenance.

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