Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Kimchi is spicy, hot, sour and, like most fermented vegetables, very healthy. High in fiber, low in calories and fat, packed with vitamin C and carotene, it is a real wonder food and a highly addictive delight.
These pickles are traditionally served on Vietnamese banh mi sandwiches. They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.
