Lactofermented Vegatable Escabech
If you’ve been to an authentic taqueria, you might have seen large containers of pickled vegetables (and sauces) which you can enjoy as condiments on your food or simply on their own. These might be whole or sliced pickled jalapeno, carrots, onions, cauliflower, radish, or a mix of some of these.
However, in my experience restaurant and store iterations of escabeche are always marinated or pickled in a vinegar brine. With just about any traditional, national pickled dish with a long history (like cucumber pickles, sauerkraut, kimchi, etc.) I think it’s important not to assume the original version was made this way. And even in the case of certain things that always were and are vinegar pickled, then I start to really want to know what it might taste like lacto-fermented instead. (This led to other recipes here such as this fermented chimichurri.)
(Instructions at the link!)
