Marinated Pea Pods ‒ Marinoidut herneenpalot

Keeping this blog has often made me wonder what really makes a given food Finnish. Sometimes I understand 'Finnish' meaning the ethnicity, sometimes the prevailing food culture in the state of Finland but perhaps most of the time it's really a matter of main ingredients produced near me. While I wouldn't want to make a big issue out of the question with artificial limitations I also try not to post any of my basic ice coffees and ice teas, no matter how much I love them, since there are so many better places for them.

Once again I did wonder whether this little marinade tastes too Asian for Mämmi but heck, all the market squares are teeming with whole pea pod sellers again and I already managed to constrain myself from eating them fresh on the spot. If you want to do something with them this is pretty much the simplest way. After all, only couple of centuries ago eating peas fresh was thought as a terrible waste and elitism that normal people couldn't afford so this is sort of circumventing the problem.

- 5 dl whole pea pods
- 0.5 dl soy sauce
- 0.25 dl rape oil
- 0.5 dl dry apple cider
- 1 teaspoon ginger

Rinse the pods with cold water. Remove the tips and cut them in half lengthwise (be careful not to shake off the peas). Whisk together the marinade and pour it over the peas. Let them juice up for at least half an hour in the refrigerator. Waiting overnight makes the taste stronger and turns the pods dark which looks cool together with the peas staying bright green.

Serve as a sidekick or use in salads or hot dishes.