"Let us take a moment to consider the pickle. In order to fully understand and perceive its wonder, I think we should first consider, if only for a sentence or two, its two most popular forms: the cucumber pickle and sauerkraut. The most common adjective for the cucumber would probably be “boring”—the cabbage, “stinky.” But add some salt, water, a few spices if you feel like it, some vinegar if you’re canning them, and wait—both the hardest and most important part of pickling—and eventually you have nature’s most delectable act of controlled rot."

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AuthorJohn Proctor