I love Japanese pickles but didn’t like pickles because of its sharp sourness.

I changed my opinion. Now I love pickles. My home-made pickles is fresh like salad!

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‘Cut cleaned cabbage, pound it, mix with salt and spice, squeeze into a bottle.

It’s simple.’ ‘Is that all?’ ‘I’ll show you and tell the techniques.’

 

I went a workshop how to make pickles without vinegar but with fermentation, which was like experiments. I can’t write the detail and technique in here.

You might learn from him at my favorite restaurant in Bangkok.

 

Life is experiments. Try and error. Try again. Experience it.

If it’s succeed, enjoy until the bottom of the bottle. Why not?

 

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