This recipe is very similar to the 2018 version. This year we made a few changes based on what was available. The original description is copied below for your reference:
Our 2018 take on the classic southern “Chow Chow” pickle. It turned out twice as good as we’d hoped.
This ferment displays some fantastic savory notes from the presence of amino acids. We’ve been enjoying it in all sorts of places. Our friend Luke calls it the vegan sopressata. Add it to the top of your favourite pizza and you’re in for a flavourbomb!
Make sure you use the brine also. It’s a wonderful compliment to sauteed leafy greens. Just throw some greens in a hot pan with oil,ladle on a few tablespoons of the brineand take it off the heat. Stir the green through (don’t overcook them) and you’ve got yourself a tasty nutritious side to any meal.