Yesterday was our first day in our new kitchen. We are making pickled things.
Riffs on traditional saurkraut with ginger and lemons, pickled beets with kale and hikiji, kim chi.. basically mountains of vegetables that are fermented to make them living medicine that tastes delicious. The pickles are packed with probiotics which, according to my business partner, Mara, is what makes little Japanese grandmothers look so strong and beautiful (and helps them live to 103). Yesterday we supremed 8 pounds of lemons and chopped 150 pounds of cabbage. We listened to Hindu chanting, Ray Charles and the Magnetic Fields. We drank tea, talked about our families, politics and hairnets. We got salty,spicy and worn out.
Keep your eyes peeled for zuké (pron. zu kay) coming soon to a market near you. (We hope!)
