Yes, of course. Veggies for my garden and my local farmers markets, why would I say no. And add to that my latest obsession with beets of all colors and the perfect recipe, there's no stopping me.
Let me back up a bit. I was chopping up my veggies for another batch of pickled veggies slaw (I'm on my 3rd batch). And was wondering if I could add my beets to the slaw. I had a bunch in my frig and waiting for me to roast them up. I wasn't sure if I could pickle raw beets so I googled pickle raw beets and I first found a Martha recipe that looked good but then I saw it, Momofuku Beet Pickle recipe from Chow.com. The recipe has rice wine vinegar and kombu (dried seaweed) and that was all it took for me to dig out my cheap Japanese version of a mandoline to slice the beet thin.
|Beets and Kombu stacked in the jar|
|The kombu I used. Hope to make some dashi with the rest.|