Published: October 16, 2021
From mustard greens to carrot and daikon pickles, the Masterchef luminary shares her comprehensive guide to preserving vegetables
I’m not going to lie – some of these take a bit of effort. But if you get satisfaction from growing your own vegetables, believe me it’s even more satisfying to taste your own pickled and preserved vegetables!
When my parents were growing up, refrigeration was non-existent, so Vietnamese people would preserve or pickle any produce that wasn’t consumed in time so it wouldn’t go to waste. Now we do it out of taste as opposed to necessity.
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