Quick Pickled Broccoli Stem Salad

Adapted from Nicole Berrie

Stems from 2 to 3 heads broccoli, enough to yield 1 to 2 cups (150 g to 300 g) sliced broccoli stems
½ cup rice vinegar
½ cup water
1 teaspoon sea salt
2 tablespoons sugar
1 teaspoon grated ginger
2 to 3 cloves garlic, minced

Optional
1 teaspoon toasted sesame oil
Chili flakes
Black sesame seeds
Fresh cilantro leaves
Flaky sea salt

Peel the outer layer of the broccoli stems using a vegetable peeler or paring knife. Thinly slice the peeled stems on a diagonal. You don’t want them paper thin, but they shouldn’t be too thick either. Set aside. In a medium bowl, whisk together the vinegar, water, salt, sugar, ginger, and garlic. Add the broccoli stems and let sit in marinade to pickle for 30 minutes or overnight.

Drain the stems. Drizzle with the oil and top with the chili flakes, sesame seeds, cilantro, and salt, if using. Serve. You can let the stems sit in the pickling solution in an airtight container for up to a week.