PPAP (Preparing Pickles And Peace)

The season for pickles has started.

I saw the bulbs of spring onions at the local food store in the weekend. Yippee.

They have been washed, trimmed, peeled and soaked in salty water for a few nights to remove bitterness and finally float in the pool of vinegar for a couple of weeks.

It’s going to be a wonderful condiment for the authentic Japanese “Katsu Curry”. Not like the one in Wagamama’s.

More pickles to come.