Saturday, February 5, 2011

Pickling

Peppers and celery in vinegar, sake, soy sauce, and sugar. Daikon radish and carrots in a vinegar reduction. These were soaked in salt water overnight to remove excess water from them. They will be ready in a few weeks. I will serve them with hot vegetables, meats, and soups as a cold, refreshing side dish. A palette cleanser for powerful foods.






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