Recipe | Matt Murtagh-Wu · Curator | Hakan Burcuoğlu · Venue | Matt’s Kitchen · Gear | Leica
Agood pickle should always be simple. Any other way would seem redundant, contrary to its disposition; rather ironically, constituting a pickle. Wondrous cultures, dating back to marvellous Mesopotamia, have recoursed to pickling as an ingenious means of preserving vegetables, meats, eggs and fruit. Today’s zeitgeist witnesses a celebration [dare we say, a renaissance] of pickles for its ancillary purposes—its flavour, texture, and in certain cases, the resulting vibrancy in colour.
Matt’s Taiwanese rendition is the perfect palette cleanser for any [rich in fat] meal—briny, crunchy goodness that also delivers a lashing hit of heat to the drunken tongue. We’d champion anyone who attempts this delicious, no frills recipe, as doing so would result in a hat tip to the venerable tradition of keeping things alive.