Autumn can be glorious, the trees blazing in fiery reds, dark greens, burnt oranges, gold and yellows. Crisp mornings invite to a brisk walk in the woodland, where rays of sunshine are breaking through the thinner tree canopies, chestnuts and acorns are dropping and deer browse on misty clearings. But autumn can be murky, grey and nondescript as well, it is not yet cold, but not really warm anymore, not dark but not bright either, some days are just murky. Though these days are not to be sniffed at, they are perfect for preserving, pickling or making the adequate antidote to the feeling of ambivalence: Kimchi. A pickle extraordinaire, the Korean condiment awakens any dish and tired taste buds, it is punchy without being too spicy, has a funky note from a short term of lacto-fermentation and dazzles with vibrant colour and flavour. Continue reading →
Here’s what to do with the rest of the zucchini glut (self-inflicted, harvested or otherwise acquired), should you by chance having any kicking around your house or a few pounds leftover from last weeks lunch. These pickled zucchini are not mouth-puckering vinegary, they are savoury with a lingering note of distilled herbs and Indian spices, have a subtle sourness and just a whisper of sweetness – think of them as something along the lines of sweet & sour Indian bread-and-butter pickles. Imagine how good they will be with cooked ham, on a sandwich (oh, I should make pastrami), as a side to a cheese platter. Certainly will they be fantastic with turkey & chicken and provide an extra flavour-layer to the great noodle / rice / quinoa / farro bowls that we all will be eating for lunch now that the days are getting shorter.
In all their turmeric glory, they look pretty stunning, don’t they? The yellow,green& red just pop and bring back the summer colours when you get a jar out later in the year. Surely, they will liven up the darkest and dankest of days with their cheery colours and warm aromatic spices. The zucchini pickles are not spicy at all, so feel free to add a few chillies to cover that if you are so inclined. Continue reading →