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?
Umami-rich seaweed is popping up in the most unexpected ways. At the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter.
An easy condiment to make comprised of toasted sesame seeds and seaweed, salt, plus a special liver-boosting herb: milk thistle. Because, "Your liver is you." Or maybe, "your spine is you." Read and you be the judge.
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.