This soup has been patiently waiting in posting queue, and now its time has come.

I developed it early last winter to make use of a powerful fermented flavoring accent called Salted Herbs. But it never got airtime because my attention was soon drawn to other ingredients and their stories: first to black walnuts, which kept me busy for several weeks, musing about their strange beguiling flavor, and then to the mustard greens and cabbage that, after laying quietly, like dead things, in my garden plot over the winter, had, by (more…)