With the season slipping into shadow it seemed imperative to hoard these summer shards and shivers.
From right to left: do chua (without the daikon) in sweet(ish) rice vinegar pickle, taqueria-style with cumin, garlic, oregano and jalapeños and spiced pickle with caraway, fennel, all spice, pepper, juniper, clove, star anise, ginger, mustard, chilli and bay leaf.
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