Adam James is a former student of mine who started his own fermentation business, Rough Rice, in Hobart, Tasmania, after extensive travel to explore different fermentation traditions. We stayed in touch, and he invited me for a visit when I came to Tasmania in early 2020. Adam served me a very memorable lunch. The meal was simple and included rice and lots of different pickles and fermented condiments.

The most novel items from the pickle plates were a flavourful, bright yellow fermented turmeric paste and daikons that had been pickled in it, absorbing the turmeric’s colour and flavour. Adam ...


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