To prove, my last post notwithstanding, that not all passions are purple, here is my latest venture into fermentation: Mexican escabeche!  It’s all vibrant colour, tingling tastebuds and bubbling jars.  It’s also easy-peasy to make.  Just chopped veg, chilli peppers, bay leaves, peppercorns, sea salt, organic cider vinegar and water.  Dissolve salt in water with cider, pour over veg in sterilised jar, tuck a cabbage or a cauliflower leaf over the veg to keep it submerged, then leave for 3 – 5 days to ferment. If liquid drops below surface, top up with more salt water.  Will keep for about a month in the fridge.

This  natural fermentation is a fantastic probiotic, and the veg make a wonderful, light, fiery, crunchy side dish for crusty sourdough bread and fresh butter.

To answer my own question, then: yes, I would not only pickle a rainbow, I’d very happily eat it too.