Toronto cookbook author Naomi Duguid describes how the orange and black olive salad’s salt, sweetness and acid “play together on the tongue\u0022 and are \u0022greater than the sum of their parts.”
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Duguid explains how to make such salty favourites as kimchi, miso and sauerkraut, plus how to use them in homemade or store-bought versions. She also discusses techniques for preserving, brining and fermenting. The book takes readers salt-harvesting in many lands, from Thailand and Peru to Japan and Morocco. Discussions of varieties and how best to use each type help demystify our salt shopping.
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