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	<title>Pickle Power!</title>
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		<title>Watermelon Radish with Spicy Oil</title>
		<link>http://pickles.wanderingspoon.com/?p=159</link>
		<comments>http://pickles.wanderingspoon.com/?p=159#comments</comments>
		<pubDate>Mon, 20 Jul 2009 20:29:50 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Asia]]></category>
		<category><![CDATA[My own creations]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[radish]]></category>

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		<description><![CDATA[
Some of us are lucky enough to have friends who are doctors, mechanics, carpenters, or even a massage therapist or two. I&#8217;ve recently decided that anyone who works weekends at an organic farmer&#8217;s booth and who loves to share bounty from her bottomless market bag is automatically promoted to my own BFF list.
A bonus bunch [...]]]></description>
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		<title>Half-Sour Cucumbers, Nukazuke-style</title>
		<link>http://pickles.wanderingspoon.com/?p=152</link>
		<comments>http://pickles.wanderingspoon.com/?p=152#comments</comments>
		<pubDate>Wed, 13 May 2009 11:48:30 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Europe]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in days]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[fermentation]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=152</guid>
		<description><![CDATA[
I judge a proper deli as much by the crispness of its half-sours as by the tenderness of its brisket. Recently, I stumbled upon an easy way to make them using some of the fruits of my nukazuke labor.

It was accidental. I had buried too many cucumbers and had to remove them from the rice [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=152</wfw:commentRss>
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		<item>
		<title>Nukazuke: Japanese Rice Bran Pickles</title>
		<link>http://pickles.wanderingspoon.com/?p=122</link>
		<comments>http://pickles.wanderingspoon.com/?p=122#comments</comments>
		<pubDate>Fri, 24 Apr 2009 12:31:30 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in hours]]></category>
		<category><![CDATA[Ready in months]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[Ready in years]]></category>
		<category><![CDATA[Asia]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=122</guid>
		<description><![CDATA[&#160;&#160;
Having corralled some of San Francisco&#8217;s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely.

I was pushing my cart around the [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=122</wfw:commentRss>
		<slash:comments>20</slash:comments>
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		<item>
		<title>Sauerkraut: Part 2</title>
		<link>http://pickles.wanderingspoon.com/?p=93</link>
		<comments>http://pickles.wanderingspoon.com/?p=93#comments</comments>
		<pubDate>Fri, 24 Apr 2009 00:32:58 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Germany]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>
		<category><![CDATA[Untitled]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=93</guid>
		<description><![CDATA[
Tim&#8217;s homemade pork sausage with prunes and Nancy&#8217;s bacon-studded potato salad made tasty companions to my apple-sweetened sauerkraut. The cabbage&#8217;s crisp tartness was an excellent foil for all that meaty goodness.
By the end of the afternoon, the crock was mostly empty. There&#8217;s a cup or two left, not quite enough for a choucroute garnie but [...]]]></description>
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		<title>Sauerkraut</title>
		<link>http://pickles.wanderingspoon.com/?p=75</link>
		<comments>http://pickles.wanderingspoon.com/?p=75#comments</comments>
		<pubDate>Thu, 26 Mar 2009 00:44:55 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Germany]]></category>
		<category><![CDATA[Ready in weeks]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[lactobacillus]]></category>

		<guid isPermaLink="false">http://pickle.wanderingspoon.com/?p=75</guid>
		<description><![CDATA[
Tim &#8220;Blind Muscat&#8221; Patterson of Subterranean Cellars has called another bottling party. This time, there&#8217;ll be home-stuffed sausages on the grill. What was I going to bring? Hmmmm&#8230;I do believe there&#8217;s a little voice whispering &#8220;sauerkraut&#8221; into my ear&#8230;.
It&#8217;s ridiculously easy to make, so if you plan to throw some bratwurst or beef franks on [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bean Sprouts with Sake and Bonito Flakes</title>
		<link>http://pickles.wanderingspoon.com/?p=33</link>
		<comments>http://pickles.wanderingspoon.com/?p=33#comments</comments>
		<pubDate>Thu, 26 Feb 2009 04:19:38 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[bean sprouts]]></category>
		<category><![CDATA[bonito]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[sake]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=33</guid>
		<description><![CDATA[
Shaved bonito, planed just like wood from a dried, fermented and smoked fillet of skipjack tuna, is a popular garnish in Japan. Known as katsuobushi, the delicate shavings belie a rich, complex flavor that serves as one of the cornerstones of Japanese cuisine. Paired here with sake&#8217;s mouth-fullness, bonito flakes deepen the flavor of this [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=33</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Cucumber Stuffed with Perilla and Ginger</title>
		<link>http://pickles.wanderingspoon.com/?p=28</link>
		<comments>http://pickles.wanderingspoon.com/?p=28#comments</comments>
		<pubDate>Thu, 26 Feb 2009 03:42:47 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[perilla]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[shiso]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=28</guid>
		<description><![CDATA[
This pickle is currently my favorite quick pickle. Astonishing, really, that four naked ingredients can meld together so beautifully, so gently, so easily.
As with all recipes calling for only a handful of ingredients, results depend on using the freshest, highest quality and most flavorful components possible. Buy ginger with skin that is still smooth and [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=28</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Pressed Turnip with Konbu</title>
		<link>http://pickles.wanderingspoon.com/?p=22</link>
		<comments>http://pickles.wanderingspoon.com/?p=22#comments</comments>
		<pubDate>Thu, 26 Feb 2009 02:21:43 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Japan]]></category>
		<category><![CDATA[Ready in days]]></category>
		<category><![CDATA[Ready in hours]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[turnip]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=22</guid>
		<description><![CDATA[
Browsing the shelves of Kinokuniya Bookstore two weeks ago, after succumbing to a still-warm crepe wrapped folded around strawberries and whipped cream, I found a book that now sits on my kitchen counter with scores of sticky notes shingled out from its pages: Easy Japanese Pickling by Seiko Ogawa (Graph-Sha, 2003). This book is an [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=22</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Bean Sprouts with Scallions</title>
		<link>http://pickles.wanderingspoon.com/?p=15</link>
		<comments>http://pickles.wanderingspoon.com/?p=15#comments</comments>
		<pubDate>Thu, 26 Feb 2009 00:03:44 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Vietnam]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[bean sprouts]]></category>
		<category><![CDATA[quick pickle]]></category>
		<category><![CDATA[scallions]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=15</guid>
		<description><![CDATA[
Maybe it&#8217;s because I grew up with this one, but truly, these lightly pickled bean sprouts would rank at the top of all three workhorse lists: easy, fast, versatile. They are the fresh-tasting foil to a classic Vietnamese dish, thit kho, that involves long, tender cooking of fatty pork, burnt sugar, and hard boiled eggs. [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=15</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Rau Tien Vua: Dragon Fruit Leaves</title>
		<link>http://pickles.wanderingspoon.com/?p=14</link>
		<comments>http://pickles.wanderingspoon.com/?p=14#comments</comments>
		<pubDate>Thu, 26 Feb 2009 00:02:45 +0000</pubDate>
		<dc:creator>Thy Tran</dc:creator>
				<category><![CDATA[Asia]]></category>
		<category><![CDATA[Ready in hours]]></category>
		<category><![CDATA[Ready in minutes]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[dragon fruit]]></category>
		<category><![CDATA[dried]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[quick pickle]]></category>

		<guid isPermaLink="false">http://pickles.wanderingspoon.com/?p=14</guid>
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I first tasted rau tien vua at Jai Yun, one of my favorite Chinese restaurants in San Francisco. The small plate of faded green cubes, not quite nopales, not quite artichokes, confounded two full circles of seasoned food professionals. Thanks to the magic of my cell phone and the memories of my mother, I learned [...]]]></description>
		<wfw:commentRss>http://pickles.wanderingspoon.com/?feed=rss2&amp;p=14</wfw:commentRss>
		<slash:comments>6</slash:comments>
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