Pickles have the power to elevate a simple dish (like rice porridge) into something wonderful.
Since we eat pickles with almost every meal, Ming and I have begun making our own. It’s so simple to do, I wonder why we didn’t start doing this earlier.
Our go-to recipe for pickled radish is: Equal parts simple syrup and apple cider vinegar with a teaspoon of pink salt.
When eating especially fatty dishes, I sometimes sip on the leftover brine just to cut the fat a little.