In case you missed them, below are links to three relevant stories from The New York Times, suggestions for your morning read.
Here is the wonderful Tamar Adler on "The Miracle of Preserves."
Recipes for preserving the usual suspects — ripe tomatoes, beans, corn, strawberries — are so many and so intuitive that my own practical interest has alighted elsewhere, on strange preserves.
Adler's "strange" preserves include: grapefruit marmalade (a favorite from my book), green-tomato jam (ditto), pickled mussels or clams (who knew?), and vegetables à la grecque (with Adler's receipe).
Here is a business section article on the "Uncertain Trade Path for South Korea's Kimchi, with video.
The fate of South Korea's kimchi industry rests on whether China considers it pickled or not.
And here is an Opinion Page video on "Sandorkraut: A Pickle Maker."
Since the beginning of time, humans have been fermenting our food. Sauerkraut, chocolate, beer, cheese: Because of fermentation these foods not only last longer — they are delicious. But although nearly every region of the world has cultivated its own unique fermentation traditions — and devoted eaters — the practice has all but disappeared from many modern households. This Op-Doc video profiles the man at the forefront of reviving the art of fermentation, a New Yorker turned homesteader named Sandor Katz (or “Sandorkraut,” as he is often known).