This is pickling, too

These two photos are showing my attempts to do some serious Japanese pickling. Both have raw salmon sandwiched between the veggies and were photographed at about 10 days maturation. They go ridiculously well with sake.

I don’t know if fermentation came before or after human beings discovered fire, but either way it is a very old and powerful way to transform food. I love it.

重ね漬2.jpg

重ね漬1.jpg

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