Plus how to use your pickle brine for a savory, spicy martini
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I’ve spent the last couple months busily working away on my two upcoming books. The first (both in terms of deadlines and release date) is a fermentation oracle + recipe deck that’s inspired by The Hidden Cosmos in that it has to do with fermentation.
However, this deck is very much its own unique work, more like a several years junior sibling to The Hidden Cosmos than a twin.
For the new deck (tentatively titled The Magic of Fermentation oracle cards, but titles can change so don’t quote me on that!), I’ll be collaborating with another illustrator rather than illustrating the cards on my own.
I can’t wait to see how they take my interpretations of the magic of fermentation, and bring them to life with their images!
One of the recipes I’m making is for pickled green papaya salad and a companion recipe, a savory, fragrant take on a martini using that pickled papaya brine, which has instantly become a favorite in my household.
I’m excited to share all the recipes from the new deck, but I’m especially excited to share these two because so many people have requested them.
If you’re a paid subscriber, you get them now, plus some other bonus recipes this month: a pickle brine martini primer plus my thoughts on preserved citrus and fermentation weights.
If you aren’t a paid subscriber, don’t worry, the two recipes in this issue be publicly available in a couple weeks.
I hope you enjoy them as much as I do!
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