Asher Ryder mentioned that this batch of pickled mustard greens was fermented by Simon's mother. Just this past summer, she brought him a large crock to store and eat gradually. Thelma's culinary skills were undeniably excellent. Each leaf was naturally fermented to a perfect, mildly tart fragrance without any hint of spoiling. The glossy golden hue was eye-catching and appetizing.
After squeezing the excess sour juice from the pickles, he turned to the vegetable basket and picked up a handful of wild scallions foraged from the forest. Having been left in the kitchen for a few days, the tail ends of the leaves drooped slightly, but the white bases remained remarkably fresh. Finely chopped and sautéed, they were still perfectly usable.
With everything prepared, Ewan started the fire and set a deep cast-iron wok on the stove. He waited patiently until the bottom of the wok was searing hot before dropping in the pork cracklings and a spoonful of congealed lard.
