Certain food have short seasons. Like ramps, for example. But what to do after the season with such vegetables? Try fermentation or pickling. Below are various of my efforts in pickling, including Persian cucumbers, cabbage, turnips,and kohlrabi choux croute. Great for multiple menus. Simply use salt & sugar or vinegar. I even tried making mustard using beer and sambal olek to flavor. The combinations are endless.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...