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Ferment or Roast

A lovely daikon, sliced and placed in brine, then left to think about things. It ends up looking very pink, because I didn’t want to bother with peeling.

And it tastes marvelous. It took me a long time to start fermenting things, but now I can’t stop. I look at all sorts of vegetables and think “hrm, can I pickle that bitch? Or… maybe I can roast it?”

Ferment or roast. Either I drown the vegetable and encourage beneficial rot, or I toss it with oil and engage in controlled burning. And let’s not even talk about what I have planned for summer fruits, since I have all these canning supplies.

Food is weird. And with that thought, my darlings, I leave you to embark upon your weekend. Hopefully you have something tasty to snack on while doing so.