Pickles the Chinese Way
Greetings, Friends of The Mala Market!
Where to start when describing the joys and benefits of making pickles the Sichuan way?
- Pickling vegetables through natural fermentation vs adding vinegar results in a tart, crunchy veg that tastes like a sour version of itself
- The probiotic health benefits are off the charts, with fermentation boosting gut health and vitamin absorption while, according to the most recent research, reducing inflammation
- The design of the narrow-necked, wide-shouldered Chinese pickle jar with a water-moat sealing system makes lacto-fermentation a breeze. Plus you can keep an eye on your beauties while they ferment!
- You always have the pickles in your jar at the ready for side dishes, noodle toppings and stir-fries
🌶Taylor & Fongchong 🌶
P.S. Make sure you read to the bottom of this newsletter for two easy and unique treats from Kathy's Sichuan kitchen. Bet you've never seen her pickled-chili-cornmeal crisp before!