A really weird yet delicious Chinese delicacy food.It’s served cold.The way of making Pickled Jellyfish basically is
Rinse the salt off the jellyfish and cut into long shreds of 1/4 inch thickness. Soak the jellyfish shreds in a large bowl filled with cool water over night, changing the water several times until the jellyfish tastes neutral and not salty. If in a hurry you may try changing the water very frequently for a couple of hours until the jellyfish tastes neutral. Drain out the water and put jellyfish back into the large bowl. Pour enough boiling water over jellyfish to cover, give it a good stir. Once you can feel the soft jellyfish texture tighten up (creating a nice crunch), about a half a minute or so, remove and plunge into ice cold water to stop cooking. Once jellyfish is cool drain throughly. Add salt, mix and let sit in fridge for 10-15 mins to extrude water. Squeeze the jellyfish as dry as possible.
Add the jellyfish, vinegar, sugar, soy sauce, sesame oil and chili peppers into mixing bowl. Mix and taste. Adjust seasonings as necessary: it should have a balance of sweet, salty and sour. Pour into serving bowl, cover and put in the fridge to chill and marinate at least one hour* or until the rest of the dinner is ready. Just before serving give it a quick stir.
It tastes good because their surprisingly crunchy texture that gives them their culinary appeal.