Part of the Fermentation Revival/Revolution is the building up of community around the things we ferment. In this case, I've traded kimchi for pickles. This fall, my coworker Susan gave me some Napa cabbage from her garden, which I turned into delicious kimchi. I gave a jar of it to her, and she gave me a jar of these Chinese pickles which she made. They have a brown sweetness that I can't quite put my finger on, other than that they are "Asian."
I'm beginning to wonder if I like traditional pickles any more. There are a few brands I still love, particularly Bubbies from San Francisco, but something tells me I just don't like the texture of fermented cucumbers. This is reinforced by how much I love the texture and taste of fermented cabbage. I am excited to try some fermented kale and collards out of my own garden this summer.
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