We are experimenting again in the esoteric kitchen. As many of you know, these live foods can have a mind of their own. Mara and I joke that we are pickle wranglers out on the wild fermentation frontier. They bubble and go flat, they get mushy and change color and occasionally they do just exactly the right thing and taste fresh, lively, sour, a little salty and full of flavor. Bingo.
We would like to add some more to our herd, so here are our experiments for this week:
Fennel, wild green apple and juniper berries
Curry sauerkraut with mustard seed and coriander
and a roasted hatch green chile version which we think might be just the thing.
Keep your eyes out on the open range and yeeehaah.