Run Rocks Rhymes

Peter Piper's got nothing on these.

Several nice big banana peppers, sliced into rings; a couple heads of garlic, husked and smashed, a bit of salt, and just enough water to cover.  Then the age-old pickling routine: weight, wait, great.

Actually, they are a little soft and not hot enough.  I think for the next batch, I should add some hotter peppers.  I'm also going to experiment with making a small fraction of the brine with some live vinegar.  Not so much that they are "pickled" by it, but I'm looking for ways to reduce the salt content and add bacterial diversity.

They'll be great on burgers or hot dogs, or on some juicy barbecue.  I'll probably end up taking them a serving at a time in with my lunch to work.  A nice salty snack for warmer months.

Fermentation exchange

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.